Ingredients
Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
2 tbsp. olive oil
1 clove garlic
1/2 red onion
1 jalapeño
salt
Black pepper
1 1/2 c. chicken broth
Roasted Corn Guacamole, to garnish
Cilantro sprigs, to garnish
Preparation
Step 1Put the kernels (fresh or frozen and defrosted) in a blender.Step 2Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes.Step 3Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)Step 4Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.Step 5Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.
