Ingredients

The following ingredients have 4 Servings
  • 1 + 1/2 tablespoon olive oil
  • 1/3 cup onions, chopped (approximately 1/4 onion)
  • 2 large cloves garlic, minced
  • 2 + 1/2 cups corn kernels, thawed from frozen
  • 2 cups vegetable broth
  • 1 cup potato, chopped into small cubes (approximately 1 small potato)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • pinch of cayenne powder (optional)
  • 1/4 cup sour cream
  • 1/4 cup sharp white cheddar cheese, grated
  • 1/2 teaspoon lime juice
  • sour cream
  • 1/4 cup corn kernels, toasted
  • fresh cilantro, chopped

Instruction

  • Heat oil in a medium sized pot over medium heat. Add onion, garlic and corn and sauté until soft and tender, about 4-5 minutes. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 30 minutes.
  • Remove the soup from heat and add sour cream. Using an immersion blender to pulse the soup until desired consistency is reached. I like to keep this soup a little chunky, so I will puree about 3/4 of the soup. Then, stir in grated cheese until melted and combined.
  • Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. Serve with some freshly baked bread on the side.