Ingredients Jump to Instructions ↓

  1. 1 1/2 Tablespoons olive oil, divided

  2. 4 ears of fresh corn, kernels removed or 3 1/2 cups sweet frozen corn, divided

  3. 1 teaspoon minced fresh garlic

  4. 1/2 cup chopped green onions

  5. 2 1/2 cups chicken or vegetable stock, divided

  6. 1 Tablespoon fresh lime juice

  7. 1 (12-oz.) can flaked into bite size pieces Solid White Albacore Tuna in Spring Water

  8. 2 teaspoons adobo sauce from canned chipotle peppers

  9. 1 Tablespoon Creme Fraiche or sour cream

Instructions Jump to Ingredients ↑

  1. In a heavy bottom skillet, heat 1 Tablespoon olive oil. Add 3 cups corn and garlic; saute on Medium-High heat until corn begins to brown. Add onions and 2 cups stock; bring mixture to a boil. Reduce heat to medium and simmer until corn is tender, about 2 minutes. Working in batches, puree soup in blender until almost smooth. Add lime juice and enough of the remaining stock to reach desired thickness. Salt and pepper to taste. Cover and refrigerate until chilled. In small bowl, whisk together remaining oil with adobo sauce; blend well. Before serving, gently fold in Chicken of the Sea® Tuna into chilled soup. Divide soup among serving bowls. Swirl in adobo oil and/or Creme Fraiche. Makes 4 to 6 servings.


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