This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.
Recipe information
Yield
Serves 4
Ingredients
1 teaspoon corn oil
1 small onion, chopped
1 small fresh Poblano chili* or Anaheim (California) chili*, chopped
4 garlic cloves, chopped
1 teaspoon ground cumin
6 ears corn
1 3/4 cup canned unsalted chicken broth
1 1/2 cups (about) low-fat milk
Chopped fresh cilantro
*Poblano and Anaheim chilis are available at Latin American markets and some supermarkets.
Preparation
Step 1
Heat oil in heavy large saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.
Step 2
Cut corn kernels from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Ladle into bowls; garnish with cilantro and serve.
Nutrition Per Serving
Per serving: calories
200; fat
5 mg; sodium
92 mg; cholesterol
7 mg
#### Nutritional analysis provided by Bon Appétit
