Corn and Pepper Soup

Matt has a list of soups to make for lunches this winter so we won't get bored having the same ones over and over again. This was a soup he found of Elly Says Opa. I can see why it made it to his list since the Southwestern flavors always seem to appeal to him

I was a little worried I wouldn't care for this soup especially with how strong the smell of peppers was while he was cooking it. In the end we both really liked it. The flavors were really great together & I especially liked the sweetness of the corn (we used MN sweet corn I froze this summer). Matt added a little extra hot sauce to his before eating while I added a scoop of yogurt, I liked the tanginess it added.

Matt stuck pretty close to the original recipe though he added some water.

Corn and Pepper Soup

2 T unsalted butter
1/2 medium onion chopped
2 poblano peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
1 red pepper, seeded & chopped
2 cloves garlic, minced
1 t cumin
1/2 t oregano
1/2 ancho chile powder
2 c corn, divided
1 c water
2 c chicken stock
1 c milk
1/4 c masa

In a large soup pot melt the butter over medium-high heat. Add the onions and peppers & cook until tender. Add the garlic, cumin, oregano, ancho chile powder and 1 cup of corn. Cover and cook for 5 minutes. Add 1 cup of water & puree in a blender or with an immersion blender. Add the remaining corn and the chicken stock. Mix the milk & masa together & add to the soup. Heat through. Serve with hot sauce & yogurt.

Makes 3 - 4 servings

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