Corn Soup

If you google Corn Soup recipes, there are so many wonderful ways to make it, and I have my eye on a few variations that I hope to make soon. This recipe, however, is very minimalist, and sometimes the simplest recipes are the ones I turn to when time and ingredients are short. The kids love it, it goes well with Mexican meals or with sandwiches, and it can be left alone or dressed up with fresh cilantro. In the picture, along with the cilantro, you can see bits of red pepper and corn peeking out. Reserving some of that before you blend up the rest of the soup is a wonderful way to make the soup look more interesting and give it a little texture in each bite. Depending on the size of the red peppers you use, the soup's color will vary from creamy yellow to sunset-orange. I've also found that the longer you blend the soup, the more vibrant the color. We love ours nice and pureed and orange, but if you want a chunkier, more yellow soup, don't blend the heck out of it like I do!

Corn Soup

Ingredients

2 roasted red peppers (I use jarred)

2 T. vegetable oil

1 medium onion, finely chopped

3-4 c. corn niblets, thawed if frozen

3 c. chicken stock

2/3 c. light cream (can use milk, or sour cream--sour cream will give a sour bite--or omit this ingredient entirely and it will still taste great)

salt and pepper to taste

If you are using fresh red peppers, roast, peel, and set them aside. Otherwise open your jar of roasted red peppers like I do. :)

1. Heat the oil in a large saucepan. Add the onion and saute over low heat for about 10 minutes, until it is translucent and soft. Dice the roasted red peppers and add them to the onion. Add the corn and cook over medium heat for 10 more minutes. Spoon out a half a cup or so of the mixture and set it aside.

2. Pour the chicken stock into the pan and let the soup simmer for about 15 minutes, then turn off the heat and let it cool slightly. Blend the soup in a blender or food processor until it's as smooth as you want it. Pour it back into the pan and heat, then serve. Sprinkle with roughly chopped cilantro and some of the reserved corn/pepper/onion mixture, if you want.