From My Carolina Kitchen
3 cups fresh corn kernels (about 6 ears)
1 medium-size orange bell pepper, chopped
Olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups of chicken broth, divided into 2 cups each
Kosher salt
Freshly ground black pepper
1/2 cup sour cream
3 tablespoons plain white cornmeal
Few dashes of Tabasco, or other hot sauce
Fresh squeezed lime juice to taste
Toppings: cooked bacon, fresh flat-leaf parsley leaves, fresh lime juice, and a few cooked corn kernels
Stir together the corn and peppers. Place a large cast-iron skillet over medium-high heat until hot. Add a little olive oil to the skillet and cooking in two batches, add half of the corn & pepper mixture. Cook, stirring constantly, about 4 minutes or until the vegetables begin to char. Transfer the first batch to a 4-qt saucepan.
Add remaining corn & pepper mixture to the skillet. Cook, stirring constantly, about 4 minutes or until vegetables begin to char. Stir in cumin and coriander, and cook, stirring constantly, 2 or 3 more minutes or until fragrant. Set aside the second batch, but save a few of the nicely charred corn kernels for a garnish.
Add 2 cups of broth to the corn mixture in the saucepan. Stir, then process with a handheld blender for 1 to 2 minutes, or until smooth. Add the second batch of the corn mixture and the remaining 2 cups of broth to the saucepan. Bring to a light boil over medium heat, reduce heat to medium-low and simmer, stirring often, 5 minutes. Add salt, pepper, hot sauce, and lime juice to taste.
In a heatproof bowl, whisk together the sour cream and cornmeal, then whisk in 1/2 cup of the hot soup (this is called tempering). Then add that mixture to hot soup and simmer, stirring occasionally for 5 minutes, or until thickened. Garnish and serve right away.
Adapted from Southern Living – makes 6 cups