COCONUT CORN SOUP WITH CHILI CRISP

Corn, coconut milk and spices form the base of this simple corn soup. Frozen or canned corn make this recipe pantry-friendly, or you could use fresh corn since it’s in season. As delightful as the soup is on its own, the addition of chili crisp transforms it into a bowl of sweet and spicy comfort.

Storage notes: Refrigerate leftovers for up to 4 days.

2 tablespoons extra-virgin olive oil

1 medium yellow onion (about 7 ounces), diced

1 ½ teaspoons ground coriander

1 teaspoon fine salt, plus more to taste

½ teaspoon ground black

pepper, plus more to taste ½ teaspoon garlic powder ½ teaspoon smoked paprika Two (12-ounce) bags frozen sweet corn (may substitute with three (15-ounce) cans no-salt-added whole kernel sweet corn, drained, or about 5 cups fresh corn kernels)

2 cups no-salt-added or lowsodium vegetable broth or water

One (13.5-ounce) can unsweetened full-fat coconut milk

Chili crisp, for serving

In an 8-quart or similarly sized stock pot over medium-high heat, heat the oil until it shimmers. Add the onion, coriander, salt, pepper, garlic powder and paprika and cook, stirring regularly, until the onion begins to soften and turn translucent, about 5 minutes.

Add the corn, broth or water, and coconut milk, bring to a simmer and cook, stirring regularly and adjusting the heat as needed to maintain a simmer, until the corn is tender, 5 to 7 minutes. Remove from the heat. Use an immersion blender to puree until smooth. (Alternatively, transfer the soup to a blender, cover loosely [see NOTE], and blend, starting on low speed and gradually increasing to high, until the consistency is as smooth or chunky as desired.)

Taste, and season with more salt and/or pepper, if needed. Ladle into bowls, drizzle with the chili crisp and serve warm. Serves 4 servings (about 6 cups).

NOTE: When blending the hot soup, be careful not to fill the blender pitcher more than halfway. Remove the center ring from the lid and place a kitchen towel over the opening as you blend. This will allow steam to escape and protect you from splatters.

Nutrition information per serving (1½ cups): 439 calories, 8 g protein, 48 g carbohydrates, 29 g fat, 19 g saturated fat, 0 mg cholesterol, 613 mg sodium, 6 g dietary fiber, 9 g sugar.