Corn and Red Pepper Soup

Today’s recipe is Corn and Red Pepper Soup – featuring the sweet corn that is plentiful right now.  I chose to puree this soup, because, well, I like a smooth soup. The potatoes act as a thickener, so there’s no flour in it, making it a gluten free option.  But feel free to leave the soup intact for a chunky chowder.

Corn and Red Pepper Soup from ascrumptiouslife.com

 

 

 

 

 

 

Not only is this a tasty soup on it’s own….. it also serves as a great base recipe that can be used to make a variety of soups or chowders.

Just adding a cup of grated cheese, cooked chicken or shrimp during the last simmer or starting the recipe with 4 oz diced bacon before adding the onion and peppers, changes everything!

If you’re making this when corn isn’t truly in season, use frozen corn and 4 cups of vegetable or chicken broth instead of making the corn broth from corn cobs and water.   I know I’ll be making this again over the winter!

Corn and Red Pepper Soup from ascrumptiouslife.com

 

 

 

 

 

 

 

 

 

 

Corn and Red Pepper Soup

Yield: 4-6 servings

Ingredients

  • 5 corn cobs
  • 4 cups water
  • 1 Tblsp canola oil
  • 1 tsp garlic
  • 1 medium sweet onion, small dice
  • 1 red pepper, small dice
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 sprigs fresh thyme
  • 4 Yukon Gold potatoes, diced
  • 1 cup cream
  • 1/4 tsp cayenne pepper
  • Corn kernels and diced red pepper for garnish

Instructions

  1. Cut the corn kernels from 5 corn cobs, set aside.
  2. Boil the corn cobs in 4 cups water for 10 minutes.
  3. Pour the stock through a sieve and discard the solids.
  4. In a separate pot heat the oil and saute the garlic, onions and red peppers until the onions are soft - approx. 10 minutes.
  5. Add the corn, thyme, salt and pepper and saute for another 5 minutes.
  6. Add the corn stock and potatoes and bring to a boil for 10 minutes, until the potatoes are cooked (Cutting the potatoes into a small dice will help this along)
  7. Remove the thyme sprigs and puree the solids from the soup and the cream in a blender, in batches. Return the pureed mixture into the pot and add the cayenne pepper.
  8. Reduce the heat and simmer for 10 minutes.

Notes

Options:

Leave the soup intact instead of pureeing. Add the cream and simmer for 10 minutes.

Add 1 cup Monterey cheese, cooked chicken or shrimp to the pureed soup during the last simmer.

Saute 4 oz diced bacon in the oil before adding the garlic onions and red pepper.

http://ascrumptiouslife.com/corn-and-red-pepper-soup/

© 2010-2017 a scrumptious life All Rights Reserved -- Copyright notice by Blog Copyright