- 16 ounces frozen sweet corn (or use canned)
- 1 red bell pepper
- 1 tomato
- 3 small potatoes
- 4 – 5 cups skim milk (I eyeballed it)
- 1 cup vegetable stock
- 1/2 an onion
- 3 cloves garlic
- 1 bunch cilantro
- 1 T butter
- 3 T parmesan cheese
- About 1 teaspoon salt
- Couple shakes of pepper, cayanne pepper, chili powder, paprika and cumin
Chop the onion, garlic, bell pepper, tomato and potatoes into small pieces. Melt the butter in a large pot, add onion and potatoes and let cook. When the onion starts to brown, add the garlic, saute for a minute or so, then add the vegetable stock. Let simmer until it starts to reduce, then add the milk, the pepper, the tomato, the corn and the seasonings. Once everything is heated through and the potatoes are done, ladle half of the soup into a food processor or blender and blend until smooth. Add it back to the pot and let simmer for 15 minutes or so, then add cilantro and parmesan cheese. This makes a TON of servings. I have no idea how many, but I’d guess at least 5 – 6.
