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