Quick corn chowder

3 servings

30 minutes

Milk-corn soup, fragrant and not at all complicated. Recipe by Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Energy value per serving

• Calories: 366.6
• Proteins: 8.3g
• Fats: 21.8g
• Carbohydrates: 34.6g

Ingredients

• White onion: 100 g
• Garlic: 1 clove
• Vegetable oil: 50 ml
• Canned corn: 340 g
• Milk: 300 ml
• Cornflakes: to taste
• Coriander: to taste
• Salt: to taste
• Sugar: to taste
• Ground black pepper: to taste

Cooking steps

1. Finely chop the onion and garlic. Heat vegetable oil directly in the pot and sauté the onion and garlic until translucent.

   Required ingredients:

   • White onion: 100 g
   • Garlic: 1 clove
   • Vegetable oil: 50 ml

2. Put the corn in the pan and cook on low heat for 5-7 minutes.

   Required ingredients:

   • Canned corn: 340 g

3. Pour milk into the pot, cook for 10-15 minutes over medium heat, add salt and pepper.

   Required ingredients:

   • Milk: 300 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Slightly cool and blend with a blender. Taste and add some sugar to your liking.

   Required ingredients:

   • Sugar:  to taste

5. Pour the soup into bowls, sprinkle with flakes (dry breakfast) and chopped cilantro.

   Required ingredients:

   • Cornflakes:  to taste
   • Coriander:  to taste