Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 cup sweet onion, chopped, such as Vidalia
• 3 cups fresh corn kernels, (about 6 ears; 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 (about 1 cup)
• 1 scallion, white and pale green part, thinly sliced
• 2 tablespoon finely chopped parsley, or cilantro
• Hot sauce, such as Tabasco sauce, to taste
• 1 lime, cut into wedges

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Cooking Directions

Step 1

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.

Step 2

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. (Use caution when pureeing hot liquids.) Return the puree to the pan.

Step 3

Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.