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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you love soup like I do, this one may spark your taste buds. I found it in 'A Taste of Mexico' cookbook & it is delicious Ingredients:
2 tblspn oil |
1 onion - finely chopped |
1 red bell pepper - seeded & small diced |
1 lb whole kernal corn - thawed if frozen |
3 cups chicken stock |
1 cup half & half (coffee cream) |
salt & black pepper - to taste |
1/2 red bell pepper - seeded & small diced for garnish |
Directions:
1. Heat the oil in a skillet
2. Saute the onion & pepper for about 5 mins or until soft
3. Add the corn & saute for about 2 mins
4. Carefully tip the contents of the pan into a food processor or blender
5. Process until smooth, scraping down the sides & adding a little of the chicken stock if needed
6. Put the mixture into a saucepan & stir in the chicken stock
7. Season to taste with salt & pepper
8. Bring to a simmer & cook 5 mins
9. Gently stir in the cream
10. Gently reheat but do not let the soup boil
11. Ladle into serving bowls & sprinkle with diced red pepper to garnish
12. NOTE:- If you would like to spice it up a finely chopped chili pepper can be added when you saute the onion & bell pepper
13. This soup can also be served chilled
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