Smoky Corn Soup

Total Time
1 hr 5 min
15 min
40 min


olive oil

2 tsp

fat free vegetable broth

4 cup(s)

uncooked red onion(s)

1 small, chopped

uncooked bell pepper(s)

1 item(s), small, red variety, chopped

jalapeño pepper(s)

1 medium, seeded and chopped

garlic clove(s)

1 medium clove(s), minced

table salt

1 tsp

chipotle chili powder

½ tsp

ground cumin

½ tsp


4 small, kernels removed and cobs reserved

reduced-fat sour cream

¼ cup(s)

fresh lime juice

1 Tbsp


4 Tbsp, chopped fresh


  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


To cut corn kernels off the cobs, hold each ear at one end inside a large bowl and cut the kernels away with a sharp knife. Use the knife to scrape the cobs to extract more of their milky juices.

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