Corn Soup

Ingredients

• 3 cups frozen corn kernels, defrosted (or kernels from 5 ears of fresh corn)
• olive oil
• garlic
• 1/2 red onion, chopped
• 1 jalapeno, stemmed and chopped
• salt and pepper
• 1.5 cups chicken broth (or veg)
  
• cilantro sprigs
• sour cream
  

Put kernels in a blender. Don't blend yet. Just let them sit there.
Combine oil and garlic in a small soup pot over medium heat and let cook until fragrant. Add onion and jalapeno and cook until vegetables are soft and translucent, about 6 minutes.
Transfer the vegetables to blender and puree with corn until smooth.
Pour the corn puree back into the soup pot and place over medium heat. Add cilantro sprigs. Stir constantly for a few minutes until soup thickens. This will be tricky because this soup is so thick that when it splatters, it really splatters. Just do your best. Your stove will be a mess, but just come to peace with it.
Once soup has thickened a little, add the chicken broth. Bring to a boil, decrease heat to a simmer, and cook for 15 minutes (covered, if you value your stovetop).
Top with roasted corn guacamole and serve. Garnish with sour cream and cilantro sprigs.

Thoughts: Hella easy to make, but hella spicy. It's those really ripe jalapenos. We got a whole bag of them and we're still working on using them up. So only make this if you like really spicy things. Also, don't drink alcohol with this soup -- it will just make the spiciness even worse. There wasn't a whole lot of depth of flavor here, probably because the spice took care of that. But it's good nonetheless. A good starter recipe. We'll see what else we can add to it, I think.

Disaster Index: 2-3/10