Potato and Corn Soup with Coconut
Ingredients
- 2 tablespoons olive oil
- 2 shallots, sliced
- Kosher salt
- 1 leek, sliced
- 1 teaspoon of curry powder
- 1 glass of white wine
- 4 cups chicken stock
- 1 pound Russet potatoes, peeled and diced
- 1 (15-ounce) can of organic corn
- 2/3 cup coconut milk
- 1/3 cup heavy cream
Instructions
- Heat oil in a large saucepan over medium heat. Add shallots, season with salt and cook until soft. Add leek, curry, and wine; bring to a simmer. Cook until reduced, about 5 minutes. Add chicken stock and potatoes. Bring to a simmer, cover partially, and cook until potatoes are soft, about 20 minutes. Add corn, coconut milk, and heavy cream; simmer for 10 minutes. Adjust seasoning to taste. Enjoy! Recipe courtesy of Maison Blanche
