Foto: RecipeGirl
Ingredients
- 9 ears fresh corn on the cob, (husks removed)
- 1 tablespoon canola or vegetable oil
- 1 small apple, (peeled & chopped)
- 1 small carrot, (chopped)
- 1 small onion, (chopped)
- 1 clove garlic, (minced)
- Two 14-ounce cans reduced sodium chicken or vegetable broth
- salt & freshly ground black pepper
- 2 tablespoons softened butter, (cut into 6 to 8 pieces)
- 2 tablespoons chopped fresh thyme
- 2 medium limes, (cut into wedges)
- tabasco sauce, (for serving (optional)
Steps
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Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add the corn; return to boiling. Cook, uncovered, for 1½ minutes, stirring occasionally. Drain well; set aside.
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In a large saucepan, heat the oil over medium heat. Add the apple, carrot, onion and garlic; cook and stir for 3 to 4 minutes or until vegetables are tender but not brown. Add the chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.
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Cool the vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2½ cups). Place the vegetable mixture, one-third at a time, in a blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add the remaining corn; heat through. Season to taste with salt and pepper.
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To serve, ladle the soup into bowls. Top with a pat of butter and a sprinkle of thyme. Serve with lime wedges for squeezing and Tabasco sauce, optional.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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