This corn soup with chili crisp recipe provides comfort with a kick

It starts like most good recipes: by frying an onion. A blend of spices – including coriander, garlic powder and smoked paprika – fills your kitchen with an almost intoxicating aroma. Then corn and liquid are added and then simmered until the kernels are soft. The liquid is a combination of stock or water and coconut milk. Broth has more flavor, of course, but water also works when you’re gone. I developed this recipe with vegetable stock, but you can also use chicken stock or stock if you are not a vegetarian. Canned coconut milk adds a delicious creaminess while keeping the soup vegan.

As delicious as the soup is on its own, the addition of chili crisp transforms each serving into a bowl of sweet and spicy comfort. When drizzled on it, it becomes an edible Rorschach pre-dinner test to determine what they see – I can almost make out an elephant’s face with sunglasses in the image above – and I love the beautiful red stripes that form against the yellow background of the soup with every dip of your spoon. But if you’re not a fan of spices, roasted coconut or chopped peanuts can also work well as a garnish, or just leave it out. For a heartier meal, serve with toast or a piece of crusty bread to dip into the soup.

Coconut Corn Soup With Chili Crisp

Storage: Store leftovers in the refrigerator for up to 4 days.

REMARK: When blending the hot soup, make sure that you do not fill the blender jar more than halfway. Remove the center ring from the lid and place a kitchen towel over the opening while mixing. This allows steam to escape and protects you from splashes.

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• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (about 7 ounces), diced
• 1 1/2 teaspoons ground coriander
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Two (12-ounce) bags of frozen sweet corn; can be substituted for three (15-ounce) cans of no-added sweet corn, drained, or about 5 cups of fresh corn kernels
• 2 cups no salt or low sodium vegetable stock or water
• One (13.5-ounce) can of unsweetened full-fat coconut milk
• Chili crispy, to serve

Heat the oil in 8 quart or equivalent stock over medium heat until shimmering. Add the onion, coriander, salt, pepper, garlic powder and paprika and cook, stirring frequently, until the onion begins to soften and become translucent, about 5 minutes.

Add the corn, stock or water and coconut milk, bring to a boil and cook, stirring frequently and adjusting heat to simmer as needed, until corn is tender, 5 to 7 minutes. Remove from fire. Use an immersion blender to puree until smooth. (You can also transfer the soup to a blender, cover loosely) [see NOTE]and blend, starting on low speed and gradually increasing to high, until the consistency is as smooth or coarse as desired.)

Taste and season with more salt and/or pepper if necessary. Ladle into bowls, sprinkle with the crispy chili and serve warm.

Calories: 439; Total fat: 29 g; Saturated fat: 19 g; Cholesterol: 0 mg; Sodium: 613mg; Carbohydrates: 48 g; Dietary fiber: 6 g; sugar: 9 g; Protein: 8 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Staff Writer’s Recipe Aaron Hutcherson.

Tested by Aaron Hutcherson; e-mail questions to [email protected].

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