– Add the onions, carrots, potatoes, and celery to a pot. Cook for 5-7 minutes then add the garlic, turmeric, salt, and black pepper.
– Add the corn and pour in boiling water until it almost reaches the top of the cobs. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender.
– Remove cooked corn. Cut the kernels off, reserving 1 cup. Add the remaining kernels to a blender. Remove vegetables from the soup with a slotted spoon and add to the blender. Blend until smooth, adding some soup liquid if necessary.
– Return the blended mixture to the soup pot. Bring to a boil, then reduce heat and simmer for 3-4 minutes. Add more boiling water if you prefer a thinner soup.
– Serve hot, garnished with chopped green onions, sour cream or chili, if desired.