Smoky corn soup
2
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Soup in the summer? Yes, please! This zingy pureed soup, ready in just an hour, features one of summertimes sweetest treats... corn. Mexican-inspired with cumin and a jalapeno kick plus a creamy finish thanks to sour cream, cilantro and lime, you will definitely be making this several time each summer. Serve as a starter for your next dinner party or with a crunchy green salad for a lighter lunch or dinner. Kids will enjoy the sweet flavor but the heat may get them. If you anticipate small ones, use green bell pepper in place of the jalapeno and offer some thinly sliced pieces as an addition for the bigger kids. When it is really hot outside, try serving this at room temperature for a cooling midday meal.
Ingredients
Olive oil
2 tsp
Vegetable broth
4 cup(s)
Red onion
1 small, chopped
Bell pepper
1 item(s), small, red variety, chopped
Jalapeño pepper
1 medium, seeded and chopped
Garlic
1 clove(s), minced
Table salt
1 tsp
Chipotle chili powder
½ tsp
Ground cumin
½ tsp
Corn on the cob
4 ear(s), medium, kernels removed with a knife and cobs reserved
Reduced fat sour cream
¼ cup(s)
Fresh lime juice
1 Tbsp
Cilantro
4 Tbsp, chopped fresh
Instructions
1
Heat oil in Dutch oven over medium heat. Add onion, bell pepper, jalapeno, garlic, salt, paprika, and cumin and cook, stirring often, until vegetables are softened, about 5 minutes. Add corn kernels, corn cobs, and broth and bring to boil.
2
Reduce heat and simmer, covered, until vegetables are very tender, about 30 minutes. Remove and discard cobs. Let stand 5 minutes.
3
Transfer soup in batches to blender and puree. Return to Dutch oven and cook over low heat until hot, about 2 minutes. Stir in sour cream and lime juice. ladle evenly into 6 bowls and sprinkle with cilantro.
4
Per serving: generous 1 cup
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