John Myers
Ingredients for 4 servings:
- 2 chili peppers, fresh, red, pitted, finely chopped
- Water, cold for soaking
- 1 onion(s), finely chopped
- 40 g butter
- 230 g corn kernels from the can (drained weight)
- 600 ml milk
- ½ bell pepper(s), red, finely diced
- Salt and pepper, black from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
vegetarian
First, halve the chilies lengthwise, remove the seeds, and soak them in a bowl of cold water for 1 hour. Change the water several times. Then pat dry and finely chop. Sauté the chili and onion pieces in butter, then add the well-drained corn and cook for another 2 minutes. Add the milk and let it simmer over low heat for another 10 minutes. Then puree everything thoroughly with a hand blender and bring back to a gentle boil. Season with salt and pepper. Serve on plates and sprinkle with some diced bell peppers.
Facebook Comments