Sweet Corn Soup with Roasted Corn Guacamole
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.
Servings 4
Calories 195kcal
Ingredients
- 8-10 ears fresh sweet corn kernels removed. About 4 ½ cups of kernels.
- 2 Tablespoon olive oil
- salt and fresh ground black pepper
- For The Sweet Corn Soup
- 3 cups roasted sweet corn
- 1 clove garlic crushed
- 1 cup onion sweet or Vidalia, chopped
- 1 jalapeno stemmed, deveined, seeded and chopped
- Salt and fresh ground pepper to taste
- 2 cups Chicken broth
- For The Roasted Corn Guacamole
- 1 - 1 ½ cups roasted corn kernels
- 5-6 cherry tomatoes chopped
- 2 Tablespoons onion sweet or Vidalia, chopped
- 2 Tablespoons cilantro fine chopped
- 1 lime zest and juice
- 1 jalapeno seeded, deveined and fine chopped
- 1 avocado pitted and chopped
- ½ teaspoon olive oil
- Cilantro sprigs for garnish
- ½ teaspoon New Mexico Red Chile Powder for garnish
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Place all of the corn kernels on the baking sheet and toss with the olive oil and some salt and pepper.
- Spread the corn out evenly and roast for about 30 minutes or until the corn starts to turn a golden brown and caramelized and slightly crunchy. Stir the kernels every 10 minutes. Remove from oven and set aside.
- For The Soup
- Place 3 cups of roasted corn kernels in a food processor.
- Heat a Dutch oven over medium high heat and add the oil. 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, which will only take a few seconds.
- 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.
- For the Roasted Corn Guacamole
- While the soup is cooking, make the roasted corn guacamole by combining the remainder of the roasted corn (which should be about 1 ½ cups), chopped onion, cilantro, lime zest and juice, tomatoes, a drizzle of olive oil 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.
Notes
Tips For Success:
- If you're going to use frozen corn to make this recipe please choose a quality brand. Some of the less expensive brands can be tough in texture, which can make the soup chewy, and not as sweet. Always choose quality ingredients.
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 0.6mg
