Corn and Chipotle Pepper Soup

A picture of creamy yellow corn soup with chopped avocado and corn on topIt may be spring in your neck of the woods but in Tahoe we are in the midst of our 10th atmospheric river of the winter. Simply put, we are still measuring snow in feet and whatever ground hog came out on Feb 2, they missed the spring prediction for Tahoe. Ok, enough whining!

Soup is still one of my favorite meals and this corn and chipotle pepper soup meets all of my requirements for an after skiing meal. It’s filling, flavorful and start to finish on the table in less than 30 minutes.
If you’ve never cooked with chipotle peppers, my preference is the canned variety in adobo sauce. The sauce has a very smoky flavor and the peppers add a kick to the otherwise mild corn. If this is the first time you’ve used this you may want to stick to 2 peppers and adjust in a future recipe if you want more kick. These can be found in the Hispanic food section of most grocery stores The cilantro adds a cooling flavor to the dish so be certain not to skip it.

Corn and Chipotle Pepper Soup

2 TBSP olive oil
1 medium sweet onion finely chopped
1 clove minced garlic
¼ tsp. ground coriander
1 1-lb. pkg. frozen corn, thawed
2 cups vegetable broth
2 chipotle chiles in adobo sauce, chopped
¾ cup almond milk
3 large radishes diced
½ avocado diced
2 Tsp lime juice
1 Tsp Sea Salt
Fresh cilantro leaves finely chopped

Heat oil in saucepot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic, coriander, and salt, cook another minute or until fragrant. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with an immersion blender.

Combine radishes and avocado in a small bowl. Stir in lime juice. Serve soup garnished with the avocado mixture, corn kernels, and cilantro.

Recently I started using Almond Breeze Unsweetened Almond Coconut Blend. It is still non-dairy, low in calories but has a creamier texture than either almond or coconut milk.
I like to serve a freshly baked crusty roll along with a nice big salad. The salad can be a simple caesar or freshly chopped garden salad with crunchy carrots, crispy celery, and cooling cucumber, whatever I happen to have in the house. Finding a suitable pairing for corn soup can be a challenge, post your favorite side dish in the comments below.

Know someone who is short on time or talent for cooking but loves tasty meals. They will thank you for sharing this with them.

cj "cathy jo" johnson





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