INGREDIENTS
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6 ears of corn, cut from the cob
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6 tablespoons of unsalted butter (or butter substitute)
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3 yukon gold potatoes, peeled & diced
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2 garlic cloves, minced
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1 red onion, diced
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2 celery stalks, finely chopped
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1 jalapeño, seeds removed, minced
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1 teaspoon dried oregano
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½ teaspoon smoked paprika
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1 teaspoon cumin
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1 tablespoon lime juice
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4 cups vegetable broth
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1 ½ cups cows milk or coconut milk
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2 tablespoons sour cream (dairy or non dairy)
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Roughly chopped cilantro & sliced jalapeño, for garnish
DIRECTIONS
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In a large pot, heat ‘butter’ over medium high heat.
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Add onion, corn, and jalapeño. Cook 5 minutes, stirring occasionally, until somewhat softened.
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Stir in the garlic and cook 1 minute, until fragrant.
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Pour in lemon juice and 1/4 cup of broth. Scrape up any browned bits on the bottom of the pot.
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Add the oregano, cumin, paprika, potatoes and the rest of the vegetable broth.
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Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender enough to pierce through with a fork.
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Remove from heat. Stir in milk and sour cream.
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Use an immersion blender or transfer to a stand blender to blend half of the soup. Add salt and pepper to taste. Garnish with cilantro & jalapeño. Serve hot.