Chili corn soup. Today's recipe.

This American-style soup, enriched with chili pepper and ginger, is perfect for warming up on a chilly autumn day. It's quick to prepare, and if desired, it can be blended into a creamy soup before serving.

Here’s the recipe based on ingredients for 1 liter of broth (meat or vegetable) or water.

Ingredients:

• 250 grams of canned corn;
• 1 onion;
• 1 leek;
• 30 grams of 73% butter;
• 25 grams of ginger;
• 1 red chili pepper;
• Salt and black pepper to taste;
• Greek yogurt, hard cheese, croutons, and herbs for serving to taste.

Preparation Method

Slice the onion into half-rings and the carrot into thin slices, as mentioned on the Shuba website. Finely chop the chili pepper after removing the seeds. Grate the ginger.

In a pot, melt the butter and sauté the onion with a pinch of salt for 2-3 minutes. Add the remaining vegetables and sauté for another 2-3 minutes.

Pour in the broth or water. Add the canned corn and simmer on low heat for about 10 minutes. Season the soup with salt and pepper.

Serve the soup in bowls. If desired, add yogurt to soften the spicy flavor, and sprinkle with grated cheese and croutons.