Name: Corn Soup with Chipotle Sour Cream
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Stick unsalted butter; 1 large onion, chopped; 2 cloves garlic, chopped; 1 tsp. ground cumin; 1/4 tsp. chili powder; kosher salt; Freshly ground black pepper; 6 ears corn (5 cup kernels); 4 c. vegetable stock; 2 tbsp. fresh lime juice; 3/4 c. sour cream. divided; 2 tbsp. chopped chipotles in adobo

Step 1In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more.

Step 2Working in batches, purée soup in blender until smooth, then whisk in lime juice and ¼ cup sour cream.

Step 3In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.