Ingredients
The following ingredients have 7 Servings
- 1 1/2 tbsp. olive oil divided
- 16 ounce bag frozen corn kernels divided
- 1 small yellow onion diced
- 1 jalapeno (diced and seeds removed)
- 3 cloves finely minced garlic
- 1 tbsp. chili powder
- 1/2 tsp. cumin
- 3 cups vegetable broth
- 1 cup plain greek yogurt (full fat)
- salt & pepper to taste
- toppings:
- feta cheese
- cilantro
- red chili pepper flakes
Instruction
- Heat 1 tbsp. olive oil over medium heat in skillet.
- Add diced onion and half of the corn.
- Cook 8 - 10 minutes till corn is starting to lightly char and turn brown. Set aside.
- Meanwhile in soup pan heat remaining olive oil over medium low heat.
- Add diced jalapeno, garlic, chili powder, & cumin.
- Cook about 1 minute till fragrant.
- Add vegetable broth, reminder of corn & bring to boil, reduce heat and then simmer about 10 minutes.
- Remove from heat and using an immersion blender purree the soup.
- Add greek yogurt and blend again.
- Add salt & pepper to taste and stir in the charred corn.
- Top soup with fresh crumbled feta, cilantro, & red chili pepper flakes.
