All Season Corn Soup from Fresh Tortillas, located in Alpha, NJ. You can check them out at



4 shallots, chopped
2 cloves of garlic, chopped
4 tablespoons of olive oil
2 cups of chicken broth
1 quart of half and half
1 stick of butter
2 lb of frozen sweet corn
Fresh cilantro
½ teaspoon of turmeric
½ teaspoon of cumin
Salt to taste

  1. In the large pot, sweat chopped shallots and garlic in the olive oil.
  2. Add corn and chicken broth to the pot and cook for about 10 minutes on medium heat. 
  3. Add half and half, turmeric, cumin and a pinch of salt. Bring to a boil and cook on low heat for about 20 additional minutes.
  4. Set soup aside and let it sit for about 20 minutes.
  5. Using a blender, blend the soup in batches by adding a piece of butter to each batch. Note: Please use caution while blending the hot soup, do not fill the blender more then 3/4, always start with the low speed and then increase to high.
  6. After the all soup is blended, strain through a coarse strainer.
  7. Add more salt if desired & serve with chopped cilantro.