#118 – Page 145
Easiness: 3
Tastiness: 4
Coconut milk makes everything a little more delicious.
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This soup is very good. The corn and coconut work well together and are even able to hide some summer squash. (Always a good thing when you have tons of squash on hand)
The only thing I don’t like about this is the pureed corn. I’m just not a big fan of the texture, and both fresh and frozen corn seem to result in the same stringy toughness. I’m thinking that maybe I just need a more powerful blender. I’m using an immersion blender and the result is lacking. (I also had this same problem with the Jalapeno corn gravy)
I might try to make this again without pureeing the corn. Or maybe I’ll process the corn separately and then strain it? We’ll see how it goes.