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Creamy Corn Soup with Salsa

Prep Time25 mins
Servings: 4 people


  • 4 large ears of organic corn
  • 2 cups chicken stock
  • salt and pepper
  • 2 2 chopped tomatoes
  •  1/2 onion
  • 1/4 to 1/2 jalapeno
  • 1/2 lime
  • 2 tbsp chopped cilantro
  • salt & pepper


  • SOUP
    Cut the kernels off 4 large ears of organic corn.Puree half with 2 cups chicken stock in a food processor (or blender), pour into a soup pot, then repeat  with the rest of the corn and another 2 cups stock.Add salt and pepper, then simmer for about 10 minutes, until slightly thickened.Pour into bowls and and top with salsa.
    Combine 2 chopped tomatoes, 1/2 onion, and an optional 1/4 to 1/2 jalapeno in a food processor with the juice of 1/2 lime, 2 tbsp chopped cilantro, and salt and pepper to taste.Pulse 6 to 10 times, then pour into a bowl and stir in 1 small diced avocado.
    (GET THE KIDS IN THE ACTION)! They can peel the corn husks and press the buttons on the food processor.