- 2 teaspoons extra-virgin olive oil
- 1 cup chopped sweet onion, such as Vidalia
- 3 cups fresh corn kernels (see Tip)
- 1 large clove garlic, minced
- 4 cups reduced-sodium chicken broth or vegetable broth
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 1 tablespoon yellow cornmeal
- 1 small red bell pepper, diced
- 1 scallion, white and pale green part, thinly sliced
- 2 tablespoons finely chopped parsley or cilantro
- Hot sauce, such as Tabasco sauce, to taste
- 1 lime, cut into wedges
- Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper.
- Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes. Return the puree to the pan.
- Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.