I love this recipe for a couple reasons. One, it's a lighter soup that's perfect for spring and summer nights that get a little cooler. Two, roasted corn is so delicious, especially in the peak season when it's so flavorful. Three, this is a pretty simple soup to make. It's not full of complicated steps. It's something you could easily throw together at the last minute. And it's healthy too!
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, chopped
1 yellow bell pepper, diced
2 large yukon gold potatoes, diced
2 carrots, shredded
1 tsp chili powder
4 cups chicken / vegetable stock
4 ears of grilled corn, sliced off the cob
splash of skim milk
salt and pepper to taste
sour cream (optional)
1. In a large stock pot, combine olive oil, onion, garlic, bell pepper, potatoes and carrots over medium heat.
2. Season with chili powder and salt and pepper. Cook for about 10 minutes.
3. Add half of the stock, bring to a boil, and cover. Cook until vegetables are tender, about 7-8 minutes longer.
4. Add half of the cooked vegetables, half of the corn, and 1 cup of reserved vegetable stock to a blender. Blend until smooth and thick, add more stock if necessary.
5. Pour the puree back to the pot with the unblended vegetables.
6. Add a splash of milk and the rest of the corn.
To serve, top with a dollop of low-fat sour cream and chives.
Adapted from A Year in the Kitchen