This nice summer soup is a modified version of a spicier, vegetarian version created by Naturally Ella.
For best results, you’ll want to get your hands on some really good, fresh sweet corn. Check out Ella’s fantastic idea for cutting your kernels off the cob:
Some of our recipe modifications simply served to make the soup more yellow to fit into our party theme (when tested as written it was definitely orange). For example, we used a yellow pepper rather than a red, and a vidalia onion instead of a red onion. If I were making this at home, I’d definitely revert to Ella’s original plan on those two points.
The serrano pepper in the original recipe also contributed to the soup’s orange look, though it was removed from our version primarily because it added a tremendous amount of spice(!!!) to the soup, and that wouldn’t work well for most of our guest list. For the party, we also removed the jalapeño seeds, which completely changes the recipe so it is no longer spicy at all. At home I’d probably kick it up just a notch either by adding a bit more seeded jalapeño, or including some of the seeds.
We sautéed our vegetables in bacon drippings to give a subtle depth of flavor, and used chicken broth rather than vegetable broth.
One final suggestion: you might tread carefully with your lime. Without the spicy peppers, the lime came through a touch stronger than we’d like, so consider adding it slowly and tasting along the way. Enjoy!
Sweet Corn and Cilantro Soup
4 ears sweet corn
3-4 jalapeños (seeds removed)
1 medium red (or yellow) pepper
1/2 medium red (or vidalia) onion
1 Tbsp. bacon grease
2-3 cups chicken broth
1-2 Tbsp. fresh lime juice, to taste
3/4 tsp. salt
1/4 cup minced cilantro + extra for garnish
1/2 cup heavy cream
crumbled bacon and dried crushed red pepper (optional toppings)
In a medium pot, heat bacon grease over medium heat. Dice onion and peppers. Add to pot. Cook until onion is translucent, 4-5 minutes.
Remove corn from cob and add to cooked peppers/onion mixture. Continue to cook for 2-3 more minutes. Stir in 2 cups of chicken broth and salt, bring to a boil and reduce to a simmer. Let cook for 15-20 minutes.
Remove from heat and using either an immersion blender or regular blender, puree soup. Return to heat and stir in cilantro, heavy cream, and more veggie broth if needed. Heat for 1-2 minutes over medium low. Taste and add more salt if needed.
To serve, slice avocados and add to top of soup. Sprinkle with cilantro and other toppings as desired.