Creamy Corn Chowder Soup
With a proud 300 milligrams of potassium, corn is one of the vegetables that provide a particularly large amount of this mineral. This is good for the body's fluid balance and, by the way, also for a balanced blood pressure.
The spicy capsaicin from the chilli peppers not only boosts the entire metabolism; it can also temporarily boost fat burning in the body - so you can taste the corn cream soup piquant!
- 2 cans Corn kernel (285 grams, drained)
- 1 white onion
- 2 garlic cloves
- 1 red chili pepper
- 1 Tbsp olive oil
- 1 tsp Turmeric
- 2 small rosemary
- Limes (juiced)
- ¾ l Vegetable broth
- 100 grams Whipped cream
- 2 tomatoes (seeded and diced)
- freshly ground peppers
Drain corn in a sieve. Peel and finely chop the onion and garlic. Rinse the red chile pepper, cut in half lengthwise, remove seeds and chop finely.
Heat oil in a pot, add onion, garlic and chile pepper and saute briefly. Add turmeric, 1 rosemary sprig and half of the corn kernels. Deglaze with lime juice. Pour in vegetable broth and cream, cover and let simmer for about 8 minutes. Puree in a blender, strain through a sieve and bring to a boil.
Stir in remaining corn and the diced tomatoes, season with salt and pepper, garnish with remaining rosemary sprig and serve immediately.