Slow Cooker Curried Corn Soup Recipe

Ingredients

• 2 cups (500 ml) reduced-sodium fat-free chicken broth
• 2 cups (500 ml) whole kernel corn
• 1½ cups chopped yellow onions
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup (250 ml) reduced-fat milk
• 2 tablespoons cornstarch
• salt and freshly ground black pepper, to taste

Instructions

In a 6-quart (6 L)r, combine chicken (vegetable) broth, corn, onions, chopped jalapeno pepper, garlic, and ginger.

Mix well. Cover the pot and cook on low-heat setting for 3-4 hours, stirring in milk during the last 30 minutes.

Increase heat to high and cook for a further 10 minutes, then add combined coconut milk and cornstarch, stirring for 2-3 minutes.

Turn off the cooker. Season corn soup with salt and black pepper, to taste. Ladle into soup bowls. Serve hot.