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.

Vegetable broth is used instead of milk or cream in this sweet corn soup. Click here to order some today.

Creamy Corn Soup

Ingredients

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

Directions

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.

Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter andPinterest; she’d love to hear from you!