Corn Jalapeno soup

This is a hot and sweet soup perfect for a rainy/cold day. It makes a good starter for a lunch/dinner menu.

Prep Time: 10-15 minutes

cook Time: 15 minutes

Servings: approx 6

Ingredients:

1. Frozen or fresh corn kernels - 2 cups

2. Jalapeno - 1 to 2 seeded.

3. Celery - 2 stalks

4. Potato - 1 medium or 2 small

5. Scallions/Spring onion - 1 bunch

6. Red Bell pepper - 1 medium

7. Salt - to taste

6. Ground black pepper - to taste

 7. water/vegetable stalk - approx 3 to 4 cups. Please eye ball it.

 8. Oil - 2 tsp

9. Oregano dry - 2tsp, use fresh if on hand.

10. Parsley - 2 tsp. Use fresh if on hand.

11. Garlic - 2 to 3 pods

Method:

1. Heat oil in a pot.

2. Add the dry herbs and garlic and saute for 15 seconds.

3. Add scallions/spring onions and saute till they sweat. If you do not have scallions on hand use 1 small or half a medium onion. save a little green parts of scallion/spring onions for garnish later.

4. Add the potato pieces and saute for a few minutes by adding a little salt. This helps bring out moisture from the potatoes.

5. Add celery and bell pepper and saute for 2 minutes.

6. Add corn 1 1/2 cups and saute for a few minutes, add water/stalk and cook it till potatoes become tender. this may take upto 10 to 15 minutes. Save 1/2 cup corn for later.

7.  After everything gets cooked, blend all  the soup in a blender.

8. Heat the soup again adding desired amount of salt and ground black pepper. add the saved corn and cook for upto 5 minutes. 

9. Add the saved scallions/spring onions and soup is ready to eat.

Tips:

1. You can add some sour cream to the soup if you wish. It gives more creamy texture.

2. You can retain a few seeds of jalapeno, please remember just a few seeds go a long way.

3. Filter the soup if you don't like the corn kernel skin.