Street Corn Soup

 

Ingredients

• 2 tablespoons olive oil
• 2 shallots diced
• 2 cloves garlic minced
• 1 jalapeno seeded and diced
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 4 cups chicken broth
• 5-6 cups corn fresh or frozen
• 1½ cups milk
• ½ cup heavy cream
• ½ cup red bell pepper diced
• ½ teaspoon salt or to taste
• 1/4 teaspoon ground white pepper or to taste
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro optional garnish
• ¼ cup crispy tortilla chips optional garnish
• ¼ cup cotija cheese optional garnish

Instructions

 

• Heat the oil in a soup pot, then add and cook the shallots until softened for about 2-3 minutes.
• Add the diced jalapeno or poblano chilies and cook for 2-3 minutes.
• Add the minced garlic and cook for an additional minute.
• Add the smoked paprika, cumin, and chili powder and cook for 30 seconds.
• Pour in the chicken broth and bring the mixture to a simmer. Add the corn kernels and cook for 5-6 minutes.
• Puree the mixture with an immersion blender or blender, then return to the soup pot and add milk and cream. Bring the soup to a boil and turn it down to a simmer.
• Add the diced red bell pepper, then simmer for 2-3 minutes.
• Season with lime juice, salt and pepper.
• Garnish with cotija cheese, chopped cilantro, pepita seeds, or tortilla strips and serve! Enjoy!