Soup season is now upon us, and this creamy corn soup is outrageously delicious and super easy to prepare! Its made with heartwarming ingredients that give the soup its vibrant yellow color, smokiness, and sweet & spicy flavors.
1can tomatoes14 oz can, diced, drained, and rinsed
salt and pepperto taste
Instructions
Puree about ⅓ of the corn with the chipotles, adodo, and milk in a food processor or with an immersion blender, and set aside.
In a large soup pot, heat the oil over medium high heat, then add the onion, garlic, pepper and zucchini and cook until just tender, about 5 minutes.
Add the remaining corn and the stock and bring to a boil, then add the pureed corn and the tomatoes and cook until hot, but not boiling - season with salt and pepper to taste.
Serve with some good bread and garnish with a dollop of sour cream.
Recipe Notes
For a thicker soup, mix 1 tablespoon of corn starch with 2 tablespoons of water in a cup and add it to the soup. It will thicken instantly as it boils.
If you are using corn cobs instead of frozen, try grilling them in the oven or BBQ before adding the corn kernels into the soup to give it extra layers of flavor. Grilling corn enhances the smokiness, making it perfect for summer corn soup.
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