Ingredients
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1
bag frozen corn (750 g)
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1
large russet potatoes, diced
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1
large onion, sliced
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3 tablespoons
olive oil
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4-5
cloves of roasted garlic
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1 teaspoon
chipotle sauce
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4 cups
vegetable stock or just water
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salt and white pepper
Directions
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Put the frozen corn on the baking sheet, spread evenly and roast for 30 minutes on 350 F, until the corn turns golden.
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Heat the oil in a large saucepan add onion, cook 5-10 min, you want some colour.
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Add potatoes, roasted garlic, chipotle, salt and pepper.
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Add stock or water.
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Cook for 30 min.
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Transfer the soup to a blender and puree until smooth, thin with water if necessary.
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If to spice serve with yogurt.
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