Monday, November 23, 2009

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
Corn & Pepper Soup
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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

7 comments:

HungryinSW said...

This is officially on the list - I have a freezer full of blanched sweet corn from this summer! Making Chicken Tinga Tostadas for dinner tonight - wish I could send you guys some.

Stacey Snacks said...

Kat,
I make a similar soup without the cream, it's our favorite, garnished w/ cilantro!

George Gaston said...

kat & Matt, your soup sounds & looks delicious. I like the combination and Southwestern flare, Definitely something to try as the cold days of winter are beginning to be felt here in the southeast. Thanks

Chow and Chatter said...

oh wow what an amazing soup love it

Ben said...

I love corn soups! My mom makes a killer corn cream soup that I miss so much. I need to ask her for the recipe.

Grace said...

oh, now that's pretty! two of my favorite vegetables just so happen to be corn and peppers and i'm crazy about the look and potential deliciousness of this soup!

Lori said...

Its funny, lately everytime I had some of our frozen sweet corn to soup, it comes out too sweet. No matter what I do- lemon, limes, tomatoes, I can not tame the sweetness. Any ideas?

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t = teaspoon
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