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.
Calories366.6kcal
Proteins8.3grams
Fats21.8grams
Carbohydrates34.6grams
White onion
100
g
Garlic
1
clove
Vegetable oil
50
ml
Canned sweetcorn
340
g
Milk
300
ml
Cornflakes
to taste
Cilantro
to taste
Salt
to taste
Sugar
to taste
Ground black pepper
to taste
1
Finely chop the onion and garlic. Heat vegetable oil directly in the pot and sauté the onion and garlic until translucent.
- 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.
- Canned sweetcorn: 340 g
3
Pour milk into the pot, cook for 10-15 minutes over medium heat, add salt and pepper.
- 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.
- Sugar: to taste
5
Pour the soup into bowls, sprinkle with flakes (dry breakfast) and chopped cilantro.
- Cornflakes: to taste
- Cilantro: to taste
