Soup: United States – Charred Corn, Fennel, and Lime Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

3 cups (480 g) corn kernels
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium yellow onion or 1 small leek (white/light green), thinly sliced
2 cloves garlic, minced
1 medium Yukon gold potato, peeled and diced small
2 tbsp (30 ml) olive oil, divided
1 tbsp (14 g) unsalted butter
4 cups (960 ml) low-sodium chicken or vegetable broth
1 / 2 cup (120 ml) whole milk or half-and-half (optional, for extra silkiness)
1 tsp kosher salt, plus more to taste
1 / 4 tsp white pepper (or black pepper)
1 / 4 tsp smoked paprika (optional)
Finely grated zest of 1 lime
2 tbsp (30 ml) fresh lime juice, plus more to taste
2 tbsp chopped chives or scallions
Fennel fronds, for garnish
1 / 4 cup (60 ml) sour cream mixed with 1 tsp lime juice and a pinch of salt (optional garnish)

Instructions

Char the corn: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add 2 1/2 cups corn in an even layer and cook, stirring occasionally, until lightly charred in spots, 5–7 minutes. Reserve the remaining 1/2 cup corn for garnish.
Sweat the aromatics: In a soup pot, heat remaining 1 tablespoon olive oil and the butter over medium heat. Add fennel and onion (or leek) with a pinch of salt. Cook, stirring, until very tender and translucent, 7–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
Build the base: Add diced potato and smoked paprika (if using). Stir to coat for 1 minute. Pour in the broth and add the charred corn. Bring to a boil, then reduce to a gentle simmer and cook until potato is fully tender, 12–15 minutes.
Blend: Stir in the milk or half-and-half (if using). Blend the soup with an immersion blender until smooth and velvety (or carefully blend in batches). Adjust thickness with a splash more broth if needed.
Season and brighten: Stir in lime zest and lime juice. Season with salt and white pepper to taste. Avoid boiling after adding lime to keep flavors fresh.
Serve: Ladle into warm bowls. Top with the reserved corn, chopped chives or scallions, and fennel fronds. Add small dollops of the lime sour cream, if using. Serve alongside Cajun catfish with lemon wedges to echo the citrus notes.