Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a delicious fall dish.
Merritt Bates-Thomas
Merritt Bates-Thomas

This recipe is the perfect soup to transition from summer to fall.

6 medium to large ears of corn (canned or frozen corn can substitute)
1 tablespoon olive oil
1 teaspoon butter
1 medium onion, chopped
1-2 large cloves of garlic, minced
1 jalapeno pepper, chopped
1 tablespoon chili powder
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 15-ounce cans pinto, kidney or black beans
1 cup half and half
1 cup skim milk
Salt and cayenne pepper to taste

2 medium tomatoes, diced
1 avocado, diced
cilantro, finely chopped
1 lime
Cotija cheese
Sour cream
Tortilla strips

Remove silks and husks from ears of corn. Cut kernels from corn. Scrape any corn pulp remaining on the cob off the ears and set cut corn aside. Chop onion, mince garlic and chop jalapeno pepper. In a soup or stew pot, heat olive oil and butter over medium heat. Add onion and cook for about 5 minutes. Add garlic, and pepper to the pot and cook an additional 2minutes. Add flour to the mixture and stir well. Add broth gradually. Add beans and corn and stir well. Add half and half and milk to the mixture, stirring well and bring to a simmer. Cook for 10 to 15 minutes or until corn is tender. While the soup is cooking, dice tomato and avocado, chop cilantro and slice lime. Garnish soup with tomato, avocado, cilantro, sour cream, and Cotija cheese. Add the juice of a fresh lime wedge to soup before eating.

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!






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