Summer corn soup
Canned corn kernels
2 large, halved, cleaned, and sliced, white parts only (about 1 ¾ c)
Uncooked Yukon gold potato(es)
8 oz, peeled and cut into cubes
1 stalk(s), medium, chopped (about 1/2c)
2 clove(s), medium, minced
Reduced sodium canned chicken broth
1 tsp(s), or to taste
⅛ tsp(s), or to taste
Plain fat free Greek yogurt
¾ cup(s), for garnish
1 large, beefsteak variety, cut into cubes (about 1 ½ c), for garnish
½ cup(s), snipped, for garnish
½ cup(s), torn or chopped, for garnish
- Melt butter in a large saucepan over medium heat. Add corn, leeks, potatoes, celery, thyme, and garlic; cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
- Stir in broth, water, salt, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until vegetables are very tender, about 20 minutes.
- Remove from heat; puree soup in pot with an immersion blender until almost smooth. (It’s nice to have some texture in the soup, but for a smoother consistency, puree completely and strain if desired.)
- Divide soup evenly among 8 bowls; add a squeeze of fresh lime and garnish each with 1½ Tbsp yogurt, 3 Tbsp tomato, 1 Tbsp chives and 1 Tbsp basil.
- Serving size: about 1¼ cup