Instructions

1. Place a large saucepan over a medium to high heat and after a minute; add the butter and stir until melted.
2. Add the onion, shallot and garlic to the pan and sauté for about five minutes.
3. Add chopped vegetables to the pot and sauté for another five minutes.
4. Add corn kernels, cornmeal, yellow lentils and mix into vegetables; then the chicken stock and the water.
5. Add the salt and black pepper and mix thoroughly before adding the corn pieces.
6. If using a hot chili, place this on the top of the soup, cover and allow to cook for thirty-five minutes.
7. Turn off the heat and remove the pepper and the corn pieces.
8. Add the chopped coriander to the soup and using an immersion blender, blend until soup is smooth or place in an upright blender suitable for hot liquids.
9. Return the corn pieces to the pan and serve hot.

• Servings : 4
• Ready in : 50 Minutes
• Recipe Type : Main CoursesStarters