Inspiration from http://www.skinnytaste.com/2013/07/creamy-corn-soup-with-queso-fresco-and.html
1 clove garlic
Some coconut oil
-----> fry
1 6 oz russet potato, diced
4 ish cups corn, cooked, removed from cob
3 ish cups chicken stock
2 ish cups water
2 tbsp cilantro
1 tsp chipotle chili powder
-----> add, simmer until potatoes/corn soft
-----> purée
1/2 c ricotta (subbed for sour cream b/c of laziness)
Salt, pepper, more chili to taste
-----> more purée
1 cup corn (reserved from before)
-----> cook a few more minutes
-----> garnish with cilantro and queso fresco
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