Makes 4-6 servings

Ingredients

2 cups corn (fresh, frozen or canned)
2 cloves garlic, finely chopped
1 Tbsp Lemon juice
1 medium onion, finely chopped
2 medium apples, cored and chopped
1 cup cooked chicken or cooked beans
1 Tbsp Extra Virgin Olive oil
2 cups water
salt and pepper to taste

Optional Taste Enhancers:

¼ cup cilantro, finely chopped
3 dry Chipotle chilies or 1/2 tsp smoked paprika + 1/8 tsp cayenne pepper
1 tsp garlic powder
2 tsp cumin powder
Any extra veggies you’ve got!

Directions

1. In stockpot over medium heat, combine 1/2 tbsp oil and onion; cook until translucent.  Add garlic; cook for one minute.
2. Add corn and cook for 2 minutes or until corn turns golden brown.  Add the apples, smoked paprika & cayenne, cumin and garlic powder.  Cover and let cook for 3 minutes.
3. Puree corn/apple mixture if desired.  Pour back into stock pot and add 1 cup of water and chicken (or beans).  Add more water if consistency is too thick.  Bring to a boil and reduce to a simmer for about 5 minutes.
4. Stir in cilantro, if using, and lemon juice.  Adjust seasonings to taste.