Fresh Corn Soup Topped with Roasted Corn Guacamole

From Delish

The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.

By Lourdes Castro

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Lucy Schaeffer

Serves: 4

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Yields: Up to 6 servings

Ingredients

U.S.

Metric

• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoon(s) olive oil
• 1 clove(s) garlic, crushed
• 1/2 red onion, chopped
• 1 jalapeño, stemmed and chopped
• Salt
• Black pepper
• 1 1/2 cup(s) chicken broth
• Roasted Corn Guacamole, to garnish
• Cilantro sprigs, to garnish
• 
  

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Directions

1. Put the kernels (fresh or frozen and defrosted) in a blender.
2. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes.
3. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
4. Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
5. Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

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Tips & Techniques

The soup can be made a day in advance, cooled, and stored in the refrigerator. However, it is best to make the corn guacamole a few hours before you are going to eat it.

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