What's This?
Serving size 6
Prep Time
Total Time


2 tsp extra virgin olive oil1 cup chopped sweet onion, such as Vidalia3 cup corn kernels (about 6 ears)1 large clove garlic, minced4 cup reduced-sodium chicken broth or vegetable broth¼ tsp salt freshly ground pepper to taste¼ cup reduced-fat sour cream1 Tbsp yellow cornmeal1 small red bell pepper, diced (about 1 cup)1 scallion, white and pale green part only, thinly sliced2 Tbsp finely chopped fresh parsley or cilantro hot sauce, such as Tabasco sauce, to taste1 lime, cut into wedges


1. Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper.

2. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes. Return the puree to the pan.

3. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 138 6%
  • Calories from fat 36 5%
  • Total Fat 4gm 2%
  • Saturated Fat 1gm 9%
  • Monounsaturated Fat 2gm 7%
  • Sodium 209mg
  • Total Carbohydrates 21gm
  • Fiber 3gm
  • Protein 6gm
  • Cholesterol 7mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Soup, Healthy, Low Calorie, Low Cholesterol, Vegetarian, Corn, Bell Pepper, American, Easy, Summer

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