Sweet, fresh summer corn is tender even when it's raw, so it purées nicely for this soup.
6 cups fresh corn kernels, (from 6 to 7 large cobs), divided
2 cups sodium-free chicken broth
1 tbsp finely chopped shallot
1/3 cup finely chopped red sweet pepper
1 tbsp extra-virgin olive oil
1/2 tsp thyme leaves
corn chips, optional
Working in batches, purée 5 cups corn kernels with chicken stock and shallot until very smooth. Pour soup through a strainer, pressing down on solids to extract any liquid (if you have a high-powered blender, you can skip this step). Season with salt.
Combine remaining 1 cup corn with red pepper, olive oil and thyme to make topping. Spoon onto servings of soup, garnishing each bowl with a corn chip, if desired.
Calories 272, Protein 8g, Carbohydrates 53g, Fat 6g, Fibre 3g, Sodium 70mg.
Originally published in the Today's Parent August 2014 issue.
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