The Pioneer Woman Tasty Kitchen
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5-Ingredient Sweet Corn Soup with Chive-Avocado Cream

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Level: Easy

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Description

This sweet corn soup recipe is so simple. It’s creamy like a chowder, but the base is less than 5 ingredients, Gluten-free and vegan. The avocado cream is optional, but it gives the sweet soup a nice acidic finish. Plus, you just can’t go wrong with avocado.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Large Sweet Vidalia Onion Diced
  • 5 cups Fresh Sweet Corn Kernels
  • 1 quart Vegetable Stock (or Water)
  • 1 teaspoon Sea Salt
  • 1  Avocado, Divided
  • ½ cups Roughly Chopped Chives Or 4 Scallions Plus More For Garnish
  • 1 clove Garlic
  • 2 Tablespoons Lemon Juice
  • ⅓ cups Kefir Or Almond Milk
  • ½ teaspoons Salt

Preparation

In a large Dutch oven or stockpot, heat olive oil. Sauté onion over medium-high heat until translucent, about 5 minutes. Add corn and continue to cook until caramelized, another 3 minutes. Pour in stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.

Transfer corn mixture to a high-powered blender and puree until smooth and frothy. Divide between bowls.

For the avocado cream, in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with chives, garlic, lemon juice, kefir or almond milk, and salt. Add 1 tablespoon of water at a time until mixture is slightly thicker than ranch dressing.

To serve, drizzle avocado cream over the soup and garnish with remaining diced avocado and chives.

Note: You can use frozen corn if fresh isn’t available or you’re not up to shuck that many ears!

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