Chilled Corn Soup with Adobo Swirl

Name: Chilled Corn Soup with Adobo Swirl
Yield: 4 servings
Ingredients: 1 3 tablespoons olive oil, divided; 1 1 cup chopped sweet onion (such as Vidalia or Maui); 1 3 cups fresh corn kernels (cut from about 3 ears of corn); 1 2 cups low-salt chicken broth; 1 2 tablespoons fresh lime juice, divided; 1 1 cup (or more) water; 1 1 teaspoon adobo sauce from canned chipotle chiles; 1 Fresh cilantro leaves

From the kitchen of Carly

Sweet corn at its peak, blended silky-smooth and chilled for summer eating. The adobo swirl brings heat and smoke that cuts through the natural sweetness, while lime and cilantro keep everything bright and balanced.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons olive oil, divided
11 cup chopped sweet onion (such as Vidalia or Maui)
13 cups fresh corn kernels (cut from about 3 ears of corn)
12 cups low-salt chicken broth
12 tablespoons fresh lime juice, divided
11 cup (or more) water
11 teaspoon adobo sauce from canned chipotle chiles
1Fresh cilantro leaves

Instructions

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.