Cranberry corn soup

Mexican inspired, Hungarian made, and cranberry honey kissed - this dish uses corn in multiple ways to make a cruncy, sweet, and tasty soup!

Preparation time: 30 minutes
Total preparation time: 40 minutes 

Ingredients for 5 servings:

• Canned sweet corn: 16 Ounces

• Corn flakes: 2 Cups uncrushed

• Salt and pepper to taste

• Coconut milk: 1 Pint

• Cream: 0.6 cups

• Ground ginger: 1/2 tsp

• Cranberry flavored honey: 1-2 tbsp

Instructions:

Drain & Place the sweet corn in a medium-sized pot along with the coconut milk and cream. Bring the mixture to a boil and season with salt, pepper, and the ground ginger. 

Using a completely dry blender, grind the corn flakes into a fine powder. 

While stirring continuously, slowly pour the fine corn flake powder into your hot soup.

Once everything is fully incorporated, drizzle Rebel Bear cranberry honey overtop of your hot soup. 

Keep warm until serving, stirring relatively often and storing covered if possible.

Chef's tip:

Remove 1/4 th of the corn flakes before pouring them into the soup, and add them back at the end for an extra crunchy texture.