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Jerry's Recipes

Easy

Corn Soup with Roasted Peppers

THIS COMES CLOSE TO BEING THE PERFECT PANTRY SOUP. You can use canned, fresh, or frozen corn and canned roasted red peppers (available in jars at supermarkets everywhere). Use any cream from half-and-half to whole. Cilantro is optional, but adds nicely to both appearance and flavor.

  • Oil. Take your pick from olive, canola, safflower, peanut, sunflower, corn, etc.
  • Corn. Whole kernel yellow corn is what's needed whether canned, fresh (cut the kernels from the cobs and adjust cooking time), or frozen (thaw first). If using canned corn and its liquid, adjust the amount of stock accordingly.
  • Roasted red peppers. The convenience of peppers in jars makes them an ideal choice. "Red peppers" referred to below means ROASTED red peppers.
  • Cilantro. Use fresh cilantro. Dried cilantro has very little taste.
  • Stock. Use chicken (preferred) or vegetable broth or even water saved from draining boiled potatoes; the last resort is plain water.
Total time about 40 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Onion
  • Corn
  • Roasted red peppers (2)
  • Chicken stock
  • Cream
  • Cilantro (optional)
1
In a large pot, heat oil, then cook gently until onions are translucent but not browned
  • 2 tablespoons oil
  • 1 medium onion, chopped fine

2
Raise to medium heat then stir in and cook—covered—about 5 minutes
  • 2 14-oz cans corn or equivalent (see note above)
  • 1 red pepper, diced

3
Put cooked mixture into food processor or blender together with 3 cups (24 oz) stock and process until nearly smooth (leave some visible corn and pepper pieces).
4
Return soup to pot, reheat, then stir in
  • 1/2 red pepper, cut into thin strips
  • 1/2 to 1 cup (4-8 oz) cream
  • Salt and fresh ground pepper to taste
  • Optional: fresh cilantro, chopped

Serving:

  • Garnish servings with thin strips of red pepper and/or chopped cilantro

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