This Mexican-inspired soup is great in August when fresh corn is widely available. I wanted to counteract the sweetness of corn with lime juice, and used dried ancho pepper in the stock to add warm spiciness. Cool creamy avocado and chopped cilantro are added as toppings.
Recipe: Corn, Avocado, and Lime Soup
- 500 g chicken (breasts or drumsticks) or 2 L prepared chicken stock
- 1 dried ancho or pasilla chili pepper
- 3 corn on the cob, or 3 cups frozen corn
- 1 lime
- 1 carrot
- 1 onion
- 1 tsp Mexican oregano, crumbled (optional)
- 3 ripe avocadoes
- chopped cilantro, to garnish
Make chicken stock. I prefer to make my own stock, and I like to use chicken drumsticks because they are leaner. To make chicken stock, add chicken, salt, and 1 dried ancho pepper to 2L of water in a large pot. Bring to boil; simmer for 45 minutes skimming off foam periodically. When stock is done, remove the ancho pepper. Take the chicken out of the stock, remove from the bones, and add back to the stock.
Finely dice the onion. Peel and grate carrot. Add enough sunflower oil the bottom of a frying pan to coat it thinly. Fry onions and carrots until onions are translucent and start to turn golden. Add onions and carrots to the soup.
Grate the zest of a lemon and squeeze out the lemon juice. Add the lime zest and juice to the soup.
Cut the corn kernels off the cobs and add to the soup. Simmer for 3 minutes, then remove the pot from the heat.
Chop avocado and cilantro. Laddle the soup into bowls, top with avocado and cilantro.