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Creamy Corn & Jalapeño Soup

Creamy Corn and Jalapeño Soup
Yield 4 Servings


6 ears Florida sweet corn, cleaned
1 small Florida onion, chopped
1 small fresh jalapeño pepper, minced (seeds removed)
4 garlic cloves, chopped
1 teaspoon olive oil
1 teaspoon ground cumin
2 cups low-sodium vegetable broth
1 1/2 cups low-fat Florida milk
fresh Florida cilantro for garnish, chopped
kosher salt and fresh ground pepper to taste


Heat oil in heavy large saucepan over medium-high heat. Add onion, jalapeño, garlic and cumin; sauté until onion and jalapeño are tender, about 10 minutes. Cut corn kernels from cobs. Add corn to pot. Stir in broth. Cover and simmer over medium-low heat until corn is very tender, about 20 minutes. Transfer to processor or blender and carefully purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Serve in bowls and garnish with cilantro.

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