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.