Corn Soup with Chipotle Sour Cream
By Lindsay Hunt

Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
This chipotle sour cream adds a smoky kick to creamy corn soup.
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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 cups vegetable stock
- 2 Tbsp. fresh lime juice
- 3/4 cup sour cream. divided
- 2 Tbsp. chopped chipotles in adobo
Directions
- 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.
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