Creamy and Spicy Corn Soup

I should have pulled out my good camera and taken a pic but I didn't, sorry!

Facebook is apparently the place to share recipes.  My feed is constantly flooded with recipes and occasionally I'll try one.  Our weather here in Missouri is finally cooling off and today actually felt like fall!  I saw this recipe yesterday and decided today would be a good day to try it out.  I had everything at my house and whipped it up.  I have to say I was quite pleased with it.  Because it's a "healthy" recipe, it isn't heavy and it has a very refreshing taste.  It's so simple to make.  I didn't fancy it up with any garnishes and still enjoyed it!

Creamy and Spicy Corn Soup
(original recipe posted here)

Ingredients

• 5 ears fresh sweet corn
• 1 medium onion, chopped
• 1 tsp olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 a medium yukon gold potato, chopped
• 2-3 cups vegetable stock (the more stock you add, the thinner your soup will be) I actually used half vegetable stock and half chicken stock
• 3 cloves garlic, minced
• 1 tsp cumin
• 1.5 tsp chili powder
• A pinch of cayenne pepper
• 1/4 tsp black pepper

Directions

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.

Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.

Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!