Southwestern Roasted Corn Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great in the summer when all the veggies are straight from the garden, but we love it in the winter, too! from an old Quick and Tasty magazine. I serve with Tostada Salad, seperate post. Ingredients:
4 medium ears yellow corn, husked (or 3 c frozen whole kernel or niblet corn) |
1 t butter |
1 t olive oil |
1 smal red, yellow or green pepper, seeded and diced (i use both red and yellow) |
1 small onion, diced |
1 carrot, diced |
1 celery stalk, diced |
1 small can green chiles |
2 garalic cloves, minced |
1 t chili powder |
2 (13 3/4 oz) cans chicken broth |
2 t tobasco green pepper sauce1/2 c half and half |
1/4 t salt |
sliced green onions, for garnish |
Directions:
1. Cut the corn from the cobs, to make about 3 c of kernels
2. Cook corn in butter a deep 12 inch skillet over high heat for 5 minutes or until brown in spots, stirring occasionally (I use iron skillet)
3. Remove corn to bowl
4. Heat the oil in the same skillet over medium heat
5. Add the pepper(s), onion, carrot, celery and garlic
6. Cook about 5 minutes, stirring occasionally
7. Stir in chili powder and cook form 1 minute
8. Stir in chicken broth, Tobasco, chiles and corn
9. Heat to boiling over high heat
10. Reduce heat to low
11. Cover and simmer about 15 minutes
12. Sir in half and half and salt
13. Heat through
14. Garnish with sliced green onions
15. Serve with Tostada Salad
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