Corn Soup with Chipotle Sour Cream

• Vegetarian
• Gluten free

• Produce

  • 6 ears Corn
  • 2 cloves Garlic
  • 1 Onion, large

• Canned Goods

  • 2 tbsp Chipotles in adobo
  • 4 cup Vegetable stock

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Chili powder
  • 1 Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 stick Butter, unsalted
  • 3/4 cup Sour cream

Found on delish.com

Ingredients

• 1/2 stick (1/4 cup) unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 tsp. ground cumin
• 1/4 tsp. chili powder
• kosher salt
• Black pepper
• 6 ears corn (5 cup kernels)
• 4 c. vegetable stock
• 2 tbsp. fresh lime juice
• 3/4 c. sour cream
• 2 tbsp. chopped chipotles in adobo

Directions

• In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more.Working in batches, purée soup in blender until smooth. Whisk in lime juice and ¼ cup sour cream.In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.