Corn Soup

This is a soup that I like a lot. The recipies says to strain the soup after it's blended, but I really think that's unnecessary.

Serves 4

1 clove of garlic
1 teaspoon corn oil (or any oil)
½ red chili (I take 1 whole)
500 g/about 1 lb g grain of sweet corn
7 deciliter milk/3 cups milk
Salt & pepper to taste

1. Peel and chop the garlic. Sizzle it soft in oil in a pan.
2. Half, remove the seeds and roughly chop the chili
3. Put chili and corn in the pan. Add the milk and simmer it for 5 min.
4. Blend the soup well and strain it.
5. Taste with salt and pepper. Serve with bread.