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    Fresh Corn Soup with Avocado Salsa

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    Corn season is getting closer and I can feel it in my midwestern bones.

    Straight off a freshly grilled cob is my favorite way to eat corn, but I make do with all other forms when ears aren't available. Frozen and canned get me through every season that's not corn season.

    This soup is ultra fresh-corny and will maybe even trick you into thinking it's summer. I especially like this soup because cook time is very short, which means the corn still has its fresh crunch even though it's coming from a frozen bag!

    A short cook time also means a quick meal. Hi, YES! Please and thank you.

    Fresh Corn Soup with Avocado Salsa

    90% of my love for soup stems from its potential for toppings, and this soup is no exception. Here we do a fresh avocado salsa that is heavy on the lime. It's all so fresh and summery!

    ALSO I've been hankering to try this soup with crispy carnitas in it/on it. This would take away from the quickness of the soup, so I have yet to do it even though it would definitely be worth the extra effort. If you try it, tell me! I need soup envy to motivate me.

    Fresh Corn Soup with Avocado Salsa
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    Fresh Corn Soup with Avocado Salsa

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins

    Ingredients

    FOR THE SOUP

    • 2 tablespoons olive oil
    • 1/2 cup chopped red onion
    • 1 jalapeño, seeded and chopped
    • 1 garlic clove, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 (16 ounce) bag frozen sweet corn kernels (or 3 cups fresh kernels)
    • 2 cups reduced sodium chicken broth

    FOR THE AVOCADO SALSA

    • 2 large avocados, diced
    • 2 tablespoons chopped red onion
    • 1 jalapeño, seeded and chopped
    • 1 lime, zested and juiced
    • 1/2 teaspoon salt

    Directions

    FOR THE SOUP

    • Heat olive oil in a medium pot over medium-low. Add onion, jalapeño, garlic, salt, and pepper and sauté until softened - about 5 minutes. Stir in corn kernels and cook an additional 5 minutes - until corn is heated through. Transfer to a blender and blend while slowly pouring in chicken broth. Return to pot and cook until heated through - about 10 minutes over medium heat. Serve immediately topped with avocado salsa.

    FOR THE AVOCADO SALSA

    • Combine all ingredients in a bowl. 
    Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!

    Adapted from Epicurious.

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

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