Spicy Potato and Corn Soup
5 potatoes, cubed into 1/2 inch blocks
2 small onions, diced
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 tablespoon oil
2 cloves of garlic, chopped
2 cans of corn
salt to taste
Sautee onions, garlic, and spices in oil until onions are transparent. Add other ingredients and enough water to fill the pan to one inch below the level of the potatoes. Cover and boil until potatoes are very well done. Use a blender to puree approx. one half of the soup and then add it back into the pot. Stir and serve.
*My husband and I were shocked to discover just how easy, inexpensive, and yet incredibly yummy this recipe was! Weve served it at a family reunion and various dinner parties and its always a hit. Its nice and creamy without needing any milk or flour... delicious!
*Feel free to add more pepper if you like your soup quite spicy. I love it that way and find that the spicier it is, the more I like this soup served cold or lukewarm.... it really brings out all the distinct flavors!
SO HOW'D IT GO?
This was nice, but I think I put in too much corn, but there were no measurements in the recipe for the corn, so I had to guess. But it was nice, creamy & easy. :) But it would be SO nice if people would be more accurate with measurements, because "2 can" of corn isn't. Please remember that there is a lot of of user from around the world, and specific measurements would make the foods so much better, instead of having to guess. Thanks :)