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Export 7 ingredients for grocery delivery
Step 1
1 In an 8-quart or similarly sized stock pot over medium-high heat, heat the oil until it shimmers
Step 2
2 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
Step 3
3 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
Step 4
4 Remove from the heat
Step 5
5 Use an immersion blender to puree until smooth
Step 6
6 (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
Step 7
7 )
Step 8
8 Taste, and season with more salt and/or pepper, if needed
Step 9
9 Ladle into bowls, drizzle with the chili crisp and serve warm
Step 10
10 NOTE: When blending the hot soup, be careful not to fill the blender pitcher more than halfway
Step 11
11 Remove the center ring from the lid and place a kitchen towel over the opening as you blend
Step 12
12 This will allow steam to escape and protect you from splatters
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