A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
- 1In a large pot sweat the onion until translucent. Add the creamed corn, chicken stock, lima beans, potato and simmer for 30 minutes.
- 2Add the green onions, frozen corn, chile and simmer for 15 more minutes. If too thick, add water. Puree the soup using a stick blender or remove to a stand up blender; return to the pot.
- 3Zest the lemon into the soup. Juice the lemon, strain and add to the soup. Add ground black pepper and salt to taste. Simmer for 15 minutes.
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