My husband requested a “corn and potato type” soup. So I delivered with this – a spicy, hearty, bowl of goodness that has quickly become a family favorite. Try it!
It’s the late fall and I am making soup all the time now. I love this one, which I make with frozen corn, but I bet fresh summer corn would be amazing in this!
Notes:
- As with most of my recipes, I like to remind you that vegetables vary in size so don’t get hung up on that. Use your judgement and you will be fine.
- If you haven’t found Sazon yet, you need to get your hands on this amazing seasoning. I love the Loisa brand and I find myself adding to almost everything I make.
Spicy Coconut Potato & Corn Soup
A soup I created for my husband, it is perfect for anyone who loves a chowder type of soup.
Ingredients
- 1/2 red onion
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 1 jalapeño pepper
- 1 shishito pepper
- 1 teaspoon Sazon seasoning
- 1 cup frozen (or canned corn)
- 1 Russet potato
- 1 cup coconut milk
- 2 cups water
- Salt, to taste
- Fresh parsley or cilantro, for garnish
- Slice scallions, for garnish
Instructions
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Prep the vegetables: finely dice the onions and celery. Cut the carrot into rounds. Press the garlic. Finely dice the jalapeño and shishito peppers. Peel and small dice the potato.
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Add the onions, celery and carrots to a soup pot. Dry sauté until the onions start to lightly brown. Deglaze with a splash of water.
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Add the garlic and peppers, mix around and cook for a few minutes until softening.
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Add the Sazon and a pinch of salt. Toss around to coat the vegetables.
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Add the corn, potatoes, coconut milk and water.
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Bring to a boil and reduce just slightly and cook until the potatoes are al dente. Serve with a sprinkle of cilantro or parsley and/or sliced scallions, for garnish. Enjoy!