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Corn Soup Recipe


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Corn Soup Recipe

1 cup finely diced onion
1/4 cup vegetable broth
3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained
2 tablespoons diced green chilies
2 Tbsp diced red pimiento
2 cups nonfat milk
salt and pepper
cayenne pepper, optional
1 tablespoon cilantro, optional

In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes. Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper. Add a pinch of cayenne if desired.
Serves 4.
Oma in New Orleans

 http://www.nancyskitchen.com - Copyright 2017


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