Summer Corn Soup
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This soup is the essence of summer in a bowl. It's simply seasoned so that the corn flavour shines through, and garnished with those other summer favourites: tomatoes and basil.
Ingredients
Unsalted butter
2 tbsp(s)
Canned corn
6 cup(s)
Uncooked leek
2 large, halved, cleaned, and sliced, white parts only (about 1 ¾ c)
Yukon gold potato
8 oz, peeled and cut into cubes
Celery
1 stalk(s), medium, chopped (about 1/2c)
Fresh thyme
5 sprig(s)
Garlic
2 clove(s), large, minced
Reduced-sodium chicken broth
4 cup(s)
Water
2 cup(s)
Kosher salt
1 tsp(s), or to taste
Cayenne pepper
⅛ tsp(s), or to taste
Lime
1 medium
Plain fat free Greek yogurt
¾ cup(s), for garnish
Tomato
1 large, beefsteak variety, cut into cubes (about 1 ½ c), for garnish
Chives
½ cup(s), snipped, for garnish
Fresh basil
½ cup(s), torn or chopped, for garnish
Instructions
1
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.
2
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.
3
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.)
4
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.
5
Serving size: about 1¼ cup
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