Description
Easy and delicious, this corn soup is packed with flavor and uses simple, everyday ingredients to their full potential. Made with fresh corn (or frozen), it’s blended until silky smooth, topped with cilantro, jalapeno, and lime, and bursting with the flavors of summer.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil or butter
- 1 white or yellow onion, diced (about 2 cups)
- 2 cloves garlic, roughly chopped
- 1 tablespoon fresh oregano, thyme, or sage (or one teaspoon dried)
- 1 1/2 cups Yukon Gold potato, diced or thinly sliced
- 4 cups corn (4-5 ears, kernels removed) or use frozen corn
- 4 cups chicken stock (or veggie stock)
- 1 tsp coriander
- 1/2 tsp cumin
- 1/4 teaspoon cayenne
- optional- pinch turmeric, just for color.
- salt and black pepper to taste
- 2-4 tablespoons sour cream (optional)
- Fresh lime juice to taste
- Garnish: cilantro, crumbled queso fresco cheese, charred jalapeno (see notes)
Instructions
- Saute. Heat olive oil in a medium pot or Dutch oven, over medium high heat. Sauté onion and garlic, stirring until fragrant, 3 minutes. Add fresh herbs, stir 1-2 minutes. Add potatoes, corn, spices, salt and pepper and stock. Bring to a boil.
- Simmer. Cover the pot and simmer gently, on medium-low heat, until potatoes are tender, roughly 10 minutes. Char the jalapeno now, if using- see notes.
- Blend. Using a blender or immersion blender, blend the soup until smooth. Be careful when blending hot soup – always hold the lid down firmly with a kitchen towel.
- Season. Place the blended corn soup back in the pot, and gently warm. Adjust salt and pepper to taste. For a more golden color, add a tiny pinch of turmeric. Feel free to increase the spices if you prefer. For extra creamy soup, whisk in a couple of tablespoons of sour cream. Squeeze with a bit of lime juice to taste.
- Serve. Divide among bowls, sprinkle with cilantro, cotija cheese, and, if desired, chopped charred jalapeño. I added Urfa biber chili flakes for a little kick.
Notes
Charred Jalapeno – Either grill directly over the grill or gas stove grates, or char in a dry cast-iron skillet on the stove (with the hood on), until charred. Wrap in foil, paper bag or towel, to allow it to soften. Rinse under running water and remove most of the charred peel and all the seeds. Chop finely.
Store: Soup will keep for up to 4 days in the fridge, or freeze (without sour cream, which can become grainy) for up to 3-6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 242
- Sugar: 13.8 g
- Sodium: 183.2 mg
- Fat: 9.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 40.2 g
- Fiber: 4.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
