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 flavor shines through, and garnished with those other summer favorites: tomatoes and basil.
Ingredients
Unsalted butter
2 Tbsp
Uncooked corn
6 cup(s), fresh kernels (from about 6 large ears)
Uncooked leeks
2 large, halved, cleaned, and sliced, white parts only (about 1¾ c)
Uncooked Yukon gold potato
8 oz, peeled and cut into cubes
Celery
1 rib(s), large, chopped (about 1/2 c)
Fresh thyme
5 sprig(s)
Garlic
2 clove(s), minced
Chicken broth
4 cup(s)
Water
2 cup(s)
Kosher salt
1 tsp, or to taste
Cayenne pepper
⅛ tsp, or to taste
Lime
1 item(s)
Plain fat free Greek yogurt
¾ cup(s), for garnish
Tomato
1 large, diced, 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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