(the recipe serves 8...I cut it in half and it was perfect for dinner for two with left overs for lunch!)
2 medium red onions, chopped
3 cloves of garlic, minced
2 small jalapenos, finely chopped
11 cups of frozen corn
6 cups of chicken or vegetable broth
2 tsp salt
1 tsp black pepper
2 tsp ground coriander
1 cup heavy cream
Salsa: (even if you're cutting the recipe in half, make the same amount of salsa--it's so good)
1/2 cup tomatoes, diced
2 tbsp cilantro, chopped
juice of 1/2 lime
1 avocado, diced
salt and pepper to taste
To make the soup:
Preheat oven to 400*. In a bowl, coat 6 cups of the frozen corn lightly with oil and season with salt and pepper. Roast in the oven for about 15 minutes or until the kernels are a deep golden brown. You may need to stir the corn halfway through. When done, reserve 1 cup of the corn for the salsa and set the remaining 5 cups aide.
After chopping the onion, reserve 1/4 cup for the salsa. Saute the remaining onion in a little bit of oil until translucent. After chopping the jalapeno, reserve 1 tbsp for the salsa and add the remainder along with the garlic to the pot. Add the 5 cups of roasted corn and the 5 cups frozen corn along with the spices and broth and cook on high heat for 10-15 minutes. Puree the soup in batches until smooth and return to the pot. Simmer on low heat as long as you wish. Just before serving, stir in the cream.
To make the salsa:
combine the reserved onion, jalapeno, and corn in a bowl. Add the remaining ingredients and season to taste.
Top off the soup with a spoonful of the salsa (and a dollop of sour cream, if you like) and enjoy!