Description
This comforting corn and chipotle soup is creamy, spicy, and bursting with flavor.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Juice of 2 limes
- 2 chipotle peppers in adobo sauce, finely chopped
- Fresh cilantro (optional) for garnish
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add diced potatoes and pour in vegetable broth. Bring to a boil; then reduce heat to simmer until potatoes are tender (15-20 minutes).
- Stir in fresh corn and chipotle peppers; let simmer for another 10 minutes.
- Pour in heavy cream and lime juice. Stir gently to combine and heat through without boiling.
- Ladle into bowls, garnish with cilantro if desired, and serve hot.
Notes
- This soup can be made ahead of time and reheated before serving.
- For a spicier soup, add more chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg