Sweet corn may not be in season, but you can still enjoy its fresh flavor with this creamy soup made from frozen organic kernels. It’s a great starter dish for your favorite Tex-Mex meal. Sprinkle with scallions and blue-corn tortilla chips to tie together the south-of-the-border theme.
Creamy Corn Soup
2 bags (16 oz.) frozen yellow organic corn
2 cups low-sodium vegetable broth
2 Tbsp. butter
3 cups water
1/4 tsp. sea salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 bag blue corn tortilla chips
2 scallions, finely chopped
1. Cook corn according to package directions. Drain and transfer to a blender or food processor. Puree with vegetable broth until smooth.
2. In a large pot, cook pureed corn with butter, water, salt, crushed red pepper and black pepper for 10 minutes over low heat.
3. Transfer soup into four serving bowls; top with crushed tortilla chips and scallions.