Ingredients
Method
Preparation
- Start by removing the kernels from the corn cobs and set aside.
- In a large pot, sauté the diced onion and bell pepper over medium heat until soft, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the corn kernels, chili powder, cumin, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for 15 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Embrace batch cooking! This soup is not only filling but also freezer-friendly. Making extra batches ensures you’re never caught off guard at mealtime again.
