Yen Can Cook ~ Sweet Corn Potato Soup

Hearty and creamy, this simple sweet corn potato soup only takes less than half an hour to pull together. Serve it with crusty bread for soaking up every bit of the soup and a healthy green salad for a quick yet wholesome meal. Mine is a rather simplified version which is without using using any milk, cream or flour.

Ingredients (Serve: 3-4)

350g fresh or frozen corn kernels

2 potatoes, peeled, cut into 1/2-inch cubes

1 onion, chopped

400ml stock/water 

30g butter

1/4 teaspoon salt

1/2 teaspoon black pepper

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Step 1: Place potatoes in a large saucepan, add water to cover and cook until tender. Drain and set aside.

Step 2: Melt butter in a soup pot over low heat, add in chopped onion and cook till fragrant and tender. Add in corn kernel and continue stir fry for 2-3 minutes. Pour in stock/water, bring to a boil. Reduce heat to medium, and cook for another 2-3 minutes. 

Step 3: Let slightly cold the corn potato broth then blend until pureed. Note: You may save some corn kernel from the broth if you prefer a more chunky soup.

Step 4: Return the puree to clean pan, season with salt and black pepper and stir till heated through.

Note: This is a vegetarian version, crispy chopped bacon can be added for more ommph!

HAPPY COOKING! #stayathome #dudukrumah

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