4cupsfresh sweet corn kernels, or thawed frozen corn
3Tablespoonolive oil
1/2cupdiced onion
1/2cupdiced celery
1smallpotato, cut into 1-inch cubes
4cupschicken, or vegetable broth
3sprigsfresh marjoram , or 1/2 tsp. dried marjoram
Salt and Freshly ground black pepper
1pinchcayenne
Topping:
1/2cupcorn kernels
1/2cupcrumbled feta cheese
1/4cupsour cream
1/4cupchopped cilantro
Zest from 1/2 lime
1/2teaspoonchipotle chili powder, or regular chili powder
For serving:
Lime wedges, for drizzling
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Instructions
Place a large soup pot on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery and a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, sat, black pepper and cayenne and stir. Add the chicken staock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
Puree the soup in the pot with an immersion blender or in small batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary (be sure to season well to bring out flavours). Add the reserved corn kernels. Turn the heat off under the pot after adding corn/corn milk and let stand 5 minutes, so the hot soup cooks it slightly. *If soup is too thick, add some water to thin and heat.
Meanwhile, heat a skillet with a little bit of oil over medium high heat. Cook the 1/2 cup corn kernels, stirring regularly, until lightly browned. Set aside.
To serve, spoon soup into bowl. Top with browned corn kernels from your skillet. Top with some crumbled feta cheese and a dollop of sour cream. Sprinkle with a bit of chipotle chili powder and chopped cilantro. Garnish with lime zest.