Summer’s Sweetest Soup
When the weather heats up, there’s nothing quite like a refreshing bowl of soup to satisfy your cravings. And what better way to celebrate the season than with a dish that showcases the sweetness of fresh corn?
A Match Made in Heaven: Corn and Potatoes
Potatoes add a rich, creamy texture to this soup, while jalapeños provide just the right amount of kick. But the real star of the show is the fresh corn, which brings a burst of sweetness to every spoonful.
Get Ready to Dip
To take this soup to the next level, try pairing it with our crispy corn fritters recipe. The perfect combination of crunchy and creamy, it’s a match made in heaven!
Soup for Six
This easy-to-make recipe yields six servings, making it perfect for a summer gathering or potluck.
The Recipe
Step 1: Sauté the Aromatics
In a large stockpot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium-size onion, diced, 1 large red bell pepper, chopped, and 1 cup of carrots, diced. Cook until the onions are translucent, about 7 minutes.
Step 2: Add the Herbs and Spices
Add 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, a few dashes of fresh black pepper, and 1 teaspoon of salt. Cook for an additional minute.
Step 3: Bring it All Together
Add 3 cups of vegetable broth or water, 3 cups of fresh corn, 2 medium-size russet potatoes, sliced, and 1 bay leaf. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Step 4: Blend and Refine
Remove the bay leaf and puree half the chowder using a handheld blender or by transferring half the chowder to a blender and blending until smooth. Return the blended mixture to the pot and add the juice of 1 lime, 1/4 cup of plain soy milk, and 1 tablespoon of maple syrup. Simmer for an additional 5 minutes.
Step 5: Serve and Enjoy
Let the soup sit for at least 10 minutes before serving. The flavors will meld together beautifully, and the soup will taste even better the next day!
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