We decided corn lovers’ recipes wouldn’t be complete without a corn soup. Soups are great for light eating anytime. This particular recipe has a light Mexican flavor and offers of choice of two kinds of peppers for those who prefer a little more heat.
3 tablespoons olive oil
2 cloves garlic, minced
1 medium sweet onion, chopped
4 yellow chile peppers (or 3 Anaheim peppers), seeded and diced
1/2 red bell pepper, seeded and diced
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
2 teaspoons ground cumin
1/2 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon ground pepper
4 cups chicken broth
2 cups water
5 cups fresh corn kernels plus the milk scraped from the cobs
2-3 tablespoons fresh, minced cilantro
- Heat the olive oil in a large pot. Add the minced garlic, onion, diced peppers, carrots, and celery. Sauté over medium heat. Continue cooking until tender, about 10 minutes. Add the cumin, coriander, salt and pepper.
- Add the chicken broth and water and bring to a boil. Then add the cilantro and corn and simmer over low heat for 15 to 20 minutes or until the corn is tender. Garnish with sour cream and more cilantro if desired.