I don’t care how hot it is outside. Soup is always in order. I made this earlier in the summer, and Sean and I both really enjoyed it.
This recipe comes from the blog Lattes and Leggings, and was adapted slightly based on what I could find at my local Walmart. I also doubled the original recipe because soup is my jam.
- 3 cups corn kernels (or 4 ears of corn, husks and silk removed)
- 1 tbs olive oil plus 1 tsp, divided
- 1 white or yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 small sweet potatoes, cut into ~1/2 inch cubes
- kosher salt
- 4 cups vegetable/chicken broth
- 1 cup low fat milk
- diced avocado, for serving
- lime wedges, for serving
The first thing you’re going to want to do is char your corn. If you’re using corn on the cob, you can char it over a gas burner on your stove. Check out the original post for tips on how to do this. If you’re using frozen kernels, make sure that they’re thawed. Spread them on a baking sheet in an even layer. Drizzle with 1 tsp of olive oil, and toss around. Under the broiler, on high, place the baking sheet. Checking on the corn every couple of minutes (and tossing it around when you do so), let it broil until the corn is charred a bit.
In a large sauce pan or dutch oven, heat the 1 tbs olive oil over medium heat. Add the onion and garlic and cook 2-3 minutes. Add the cumin, smoked paprika, and sweet potatoes. Season with salt. Add the broth and turn the heat up to high. Bring to a boil. Cover the pot and lower the heat to medium-low. Simmer for about 15 minutes. Add the milk and corn, and cook uncovered for an additional 15 minutes, or until the sweet potatoes are tender. Season with salt to taste.
Serve in bowls topped with diced avocado and a squirt of lime juice.