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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma Ingredients:
2 cups chopped onions |
1/2 cup diced carrot |
1/2 cup diced celery |
3 tablespoons butter, divided |
7-1/2 cups fresh or frozen corn, divided |
6 cups chicken broth |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
2 garlic cloves, minced |
1/4 teaspoon cayenne pepper |
1 medium sweet red pepper, chopped |
1 cup half-and-half cream |
salt and pepper to taste |
Directions:
1. In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
3. In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper. Yield: 8 servings.
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