Whipping up winter comfort. American corn soup recipe ready in just 15 minutes

This American corn soup, seasoned with a dash of the USA, is a simple concept for a quick and healthy meal. This thick and nourishing dish can effortlessly replace a two-course meal and warm you on wintry days.

• 2 large cans of corn
• 1-2 potatoes
• 1 tablespoon of butter
• 1 tablespoon of ginger or half a teaspoon of powdered ginger
• 1 red chili pepper or cayenne pepper (half a teaspoon or to taste)
• About 3 cups of vegetable or chicken broth. In dire straits, you can use broth from a cube, although it's not the best choice.
• salt, freshly ground pepper
• yellow cheese for sprinkling
• yogurt or coconut milk
• croutons

• Peel and chop the potatoes. De-seed and add the chili pepper. Grate the ginger, then toss everything into a preheated pan with a touch of fat. Stir thoroughly.
• Pour broth onto the sautéed vegetables in the pan, then simmer until the potatoes turn soft. Drain and add the corn, then let everything simmer on low heat for another 5-7 minutes.
• Season the completed soup with salt and pepper to taste. If you prefer your soup spicier, feel free to add more powdered hot pepper and salt.
• Puree everything until smooth. Serve it hot, sprinkled with shredded cheese, and paired with croutons.