Creamy Corn With Cumin Soup

This Mexican-inspired corn soup made with cilantro, cumin, and cayenne pepper is topped with corn chips and fresh tomatoes.

• Calories: 190 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• salt and freshly ground pepper, to taste
• 1 pinch sugar
• 1 large onion, cut into large dice
• 3 large garlic cloves, thickly sliced
• 3 cups chicken broth, homemade or from a carton or can
• Garnish: corn chips and chopped tomato
• 0.125 teaspoon cayenne pepper
• 0.25 cup fresh cilantro leaves
• 1.5 cups half-and-half (or whole milk)
• 1.5 pounds frozen corn, thawed and drained

Recipe Instructions

Step 1

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Step 2

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Step 3

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Step 4

Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

Step 5

Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

Step 6

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.

Step 7

Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).