🛒Ingredients
- 6 ears of fresh corn, shucked
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
🔧Kitchen Tools Needed
- Large pot
- Knife
- Cutting board
- Immersion blender or countertop blender
- Ladle
📝Instructions
- 1
Cut the kernels off the corn cobs and set aside. Reserve the cobs.
- 2
In a large pot over medium heat, melt the butter. Add the diced onion and cook until translucent, about 5 minutes.
- 3
Stir in the garlic and cook for an additional 1 minute until fragrant.
- 4
Add the diced potato, reserved corn cobs, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until the potato is tender.
- 5
Remove the corn cobs from the pot and discard. Add the corn kernels to the pot and cook for another 5 minutes.
- 6
Pour in the milk, heavy cream, salt, black pepper, smoked paprika, and cayenne pepper. Stir well and simmer for 5 more minutes.
- 7
Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender, ensuring to vent the lid.
- 8
Stir in the fresh lime juice, chives, and cilantro. Adjust seasoning if needed.
- 9
Serve hot with lime wedges on the side for an extra burst of flavor.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn. Substitute with 4 cups of frozen corn kernels and skip the step involving the corn cobs.
How can I make this soup vegan?
To make the soup vegan, replace the butter with olive oil, use a non-dairy milk such as almond or coconut milk, and omit the heavy cream or use a vegan cream alternative.
