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Chilled Corn Soup

Prep Time 10 minutes
Cook Time 25 minutes
cooling time 2 hours
Servings 2 servings
Calories 135kcal

Ingredients

  • 1 ear Corn on the cob shucked
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion chopped small
  • 2 cloves Garlic minced
  • 1.5 cups Chicken broth
  • 2 tbsp Heavy cream
  • 1 tbsp Fresh cilantro garnish
  • 2 wedges Lime
US Customary - Metric

Instructions

  • Preheat a grill on medium high (can also use oven broiler). Cook the corn on all sides until tender and nicely charred all around. Then slice off the corn kernels.
  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion and garlic until softened. Stir in the broth and corn. Season with salt and pepper to taste and bring to a simmer, stirring occasionally, to build flavor. Once the soup is flavorful, stir in the cream. Continue to simmer until the flavors are well blended.
  • Remove from the heat and allow to cool down until it is no longer steaming before placing in the refrigerator. To cool down faster place the soup into a shallow container and stir occasionally. (Can be made 1 day in advance)
  • Once the soup is chilled serve with cilantro and lime wedges.

Nutrition

Calories: 135kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1556mg | Potassium: 463mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1803IU | Vitamin C: 49mg | Calcium: 149mg | Iron: 3mg