Flavors reminiscent of corn chowder, but with a lighter texture. Bright and fresh, this soup really shines during fresh sweet corn season, but make this one year round using frozen corn if you'd like. Don't skip the topping of caramelized roasted corn guacamole - it's out of this world.
5earssweet cornfresh, kernels or 3 cups frozen corn
1/2onionsweet or Vidalia, chopped
1jalapenostemmed, deveined, seeded and chopped
Salt and fresh ground pepper to taste
1 1/2cupsChicken brothadd more if soup is too thick
Cilantro sprigsfor garnish
1/2teaspoonNew Mexico Red Chile Powderfor garnish
For the Roasted Corn Guacamole
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Place the corn kernels on the baking sheet and toss with the oil and some salt and pepper.
Spread the corn out evenly and roast for 15 - 20 minutes or until the corn starts to turn a golden brown and caramelized and slightly crunchy. Remove and set aside.
For the soup
Place the 3 cups of corn kernels in a food processor.
Heat a Dutch oven over medium high heat. Once the oil is hot, turn the heat to medium and add the onion and jalapeno. Saute until onions are translucent, about 5 minutes. Salt and pepper and add the garlic. Cook until the garlic is fragrant. About 1 minute. Transfer this mixture to the food processor with the corn and puree until almost smooth. You want a few chunks of corn to show.
Pour the puree into the soup pot and place over medium heat. Str constantly for a few minutes. Slowly whisk in the chicken broth. Bring to a simmer and cook for about 15 minutes.
While the soup is cooking, finish the roasted corn guacamole by combining the roasted corn, onion, cilantro, lime zest and juice, tomatoes and jalapeno. Gently stir in the avocado. Season with salt and pepper.
Ladle the soup into bowls and place a generous amount of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro and a dusting of New Mexico Chile Powder if you wish.