Corn Soup With Chipotle Sour Cream

Ingredients

1/2 Stick unsalted butter

1 large onion, chopped

2 cloves garlic, chopped

1 tsp. ground cumin

1/4 tsp. chili powder

kosher salt

Freshly ground black pepper

6 ears corn (5 cup kernels)

4 c. vegetable stock

2 tbsp. fresh lime juice

3/4 c. sour cream. divided

2 tbsp. chopped chipotles in adobo

Preparation

Step 1In 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. Step 2Working in batches, purée soup in blender until smooth, then whisk in lime juice and ¼ cup sour cream.Step 3In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.