About the Recipe
Ingredients
2 Tablespoons olive oil
3 green onions (stems and bulbs), chopped
2 cans corn (fresh works great too!), drained
2 russet potato, baked and diced
4 cups, low sodium chicken broth
1 cup full-fat Greek yogurt or sour cream
Garnish optional: Lemon wedge, cilantro, green onion, chili flake
Preparation
Add olive oil to a skillet, set on low to medium heat.
Sauté green onions until soft, add both cans of drained corn, increase heat to medium to high, and lightly pan-roast the corn until it begins to brown or char-broil.
To a blender add half the chicken broth, half the corn mixture, and one diced baked potato, blend until smooth.
Add blender contents to soup pot.
Add remaining corn, potato, and broth to soup pot.
Bring soup to a low boil and cook for 10 to 15 minutes.
Remove from heat and stir in 1 cup Full fat Greek yogurt or 1 cup sour cream.