Chilled Corn Soup recipe

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Ingredients

1 tablespoon olive oil
1 clove garlic, smashed and peeled
2 green onions, white and tender green parts separated and chopped
¾ teaspoon ground coriander
¾ teaspoon cumin
¾ teaspoon chipotle chile powder
3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
1 cup buttermilk
½ cup water
½ teaspoon salt
¼ cup chopped cilantro

Nutrition Info

161 calories
carbohydrate: 26.2 g
cholesterol: 2.5 mg
fat: 5.5 g
fiber: 3.6 g
protein: 6.1 g
saturatedFat: 1 g
servingSize: -
sodium: 376.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.

  2. Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.

  3. Serve chilled, garnished with green parts of onions and cilantro (if using).

Recipe Yield

3 cups

Recipe Note

Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

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