I use minimal or no oil in my soups. For this, there's a bit of olive oil to start. Once a basic sauté gets going, I add a dash of salt to get the juices flowing (water is released from the veggies), and this makes a nice, moist sauté that really brings out the flavors nicely. You'll see in the instructions!
Prep time: 20 minutes
Cooking time: 1 hour
3 cups, fresh corn kernels (a medium to large ear gives a cup of kernels)
2 garlic cloves, pressed
½ cup yellow onion, small dice
½ cup red bell pepper, small dice
½ cup zucchini, small dice
1 chipotle pepper (canned in adobo sauce), finely diced
1 Tbsp. adobo sauce (from the can of chipotle pepper)
1 tsp. ground cumin
1 tsp. olive oil
1 ½ tsp. salt, to taste
1 Tbsp. fresh lime juice
1 Tbsp. chives, finely sliced for garnish
- Strip away the corn husks and rinse the ears.
- With a sharp knife, carefully shave the kernels from the cob. You may want to do this over a shallow bowl, as the kernels fly a bit. A large knife will give you more control and allow you to shave off more kernels at once, but please be careful.
- In a medium pot, heat the olive oil on medium heat.
- Add garlic, onion and chipotle pepper.
- Stir and sauté slowly, for about 3 minutes, as the fragrance builds. It smells amazing!
- Add the red bell pepper and zucchini. Stir the mixture well.
- Add 1 tsp. of salt and the ground cumin, and stir the mixture well again.
- Allow everything to cook for 7-10 minutes, until the vegetables begin to soften.
- Stir in corn and allow to cook with the mixture for about 3 minutes.
- Add ½ tsp. salt and mix well.
- Add 3 cups of water and bring to a boil.
- Turn down the heat, and allow the soup to simmer for about 40 minutes.
- Once all the ingredients are cooked thoroughly, remove 1 cup of the mixture and blend. Pour it back into the pot, and stir in.
- Add the fresh lime juice.
- Simmer for 5 minutes
- Garnish each serving with chives.