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