2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
4 cups corn kernels (fresh or frozen)
4 cups vegetable broth
1 cup LACTAID® Whole Milk
¾ cup LACTAID® Sour Cream
1 ½ teaspoons turmeric
Salt and pepper to taste
Additional LACTAID® Sour Cream
Finely chopped cilantro
Sliced jalapeño
Charred corn
Finely chopped red onion
Ground black pepper
- 1.
In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until softened and translucent.
- 2.
Add the corn and cook for a few minutes, until slightly golden.
- 3.
Pour in vegetable broth. Bring to a simmer and cook for 10-15 minutes, or until the corn is tender.
- 4.
Remove from heat. Use an immersion blender to blend the soup until the corn is coarsely chopped or to your desired consistency.
- 5.
Stir in the LACTAID® Whole Milkand LACTAID® Sour Creamuntil well combined.
- 6.
Return the pot to the heat and gently warm the soup until it reaches your desired temperature.
- 7.
Top with additional LACTAID® Sour Creamand other garnishes as desired.
Serving Size
1 cup
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 171 |
Total Fat | 8g |
Calories from Fat | - |
Saturated Fat | 5g |
Cholestrol | 25g |
Sodium | 276mg |
Total Carbohydrate | 21g |
Dietary Fiber | 2g |
Sugars | 6g |
Protein | 5g |
Calcium | 77mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
