Sweet Corn Soup Recipe

Ingredients

Soup Base

• 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)
• 1.5 cups Yukon Gold potato, diced or thinly sliced
• 4 cups corn (4-5 ears, kernels removed) or frozen corn
• 4 cups chicken stock (or veggie stock)

Spices

• 1 teaspoon coriander
• 0.5 teaspoon cumin
• 0.25 teaspoon cayenne
• pinch of turmeric (optional, for color)
• salt and black pepper to taste

Optional Toppings

• 2 tablespoons sour cream
• fresh lime juice to taste
• cilantro
• crumbled queso fresco cheese
• charred jalapeno

Instructions

Make the Soup

1. Heat olive oil in a medium pot or Dutch oven over medium high heat. Sauté onion and garlic, stirring until fragrant, about 3 minutes. Add fresh herbs and stir for 1-2 minutes.
2. Add potatoes, corn, spices, salt, pepper, and stock. Bring to a boil.
3. Cover the pot and simmer gently on medium-low heat until potatoes are tender, roughly 10 minutes. Char the jalapeno now, if using.
4. 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.
5. 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. For extra creamy soup, whisk in a couple of tablespoons of sour cream. Squeeze with a bit of lime juice to taste.
6. Divide among bowls, sprinkle with cilantro, cotija cheese, and, if desired, chopped charred jalapeño.

Notes

• To char the jalapeno, place it directly over a gas flame or under a broiler, turning occasionally until charred on all sides.
• For a vegan version, use vegetable stock and skip the sour cream or use a plant-based alternative.
• Frozen corn works just as well as fresh corn in this recipe.