Southwestern Roasted Corn Soup
From sparow64 16 years agoIngredients
- 4 medium ears yellow corn, husked (or 3 c frozen whole kernel or niblet corn) shopping list
- 1 t butter shopping list
- 1 T olive oil shopping list
- 1 smal red, yellow or green pepper, seeded and diced (I use both red and yellow) shopping list
- 1 small onion, diced shopping list
- 1 carrot, diced shopping list
- 1 celery stalk, diced shopping list
- 1 small can green chiles shopping list
- 2 garalic cloves, minced shopping list
- 1 t chili powder shopping list
- 2 (13 3/4 oz) cans chicken broth shopping list
- 2 T Tobasco green pepper Sauce1/2 c half and half shopping list
- 1/4 t salt shopping list
- Sliced green onions, for garnish shopping list
How to make it
- Cut the corn from the cobs, to make about 3 c of kernels
- 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)
- Remove corn to bowl
- Heat the oil in the same skillet over medium heat
- Add the pepper(s), onion, carrot, celery and garlic
- Cook about 5 minutes, stirring occasionally
- Stir in chili powder and cook form 1 minute
- Stir in chicken broth, Tobasco, chiles and corn
- Heat to boiling over high heat
- Reduce heat to low
- Cover and simmer about 15 minutes
- Sir in half and half and salt
- Heat through
- Garnish with sliced green onions
- Serve with Tostada Salad
The Rating
Reviewed by 3 people-
Sounds wonderful! Saved. I can't wait till summer corn comes in to try this. Sounds full of flavor!A 5 to you!
grandmommy in Nashville loved it -
Oh my goodness, this sounds yummy!
bluewaterandsand in GAFFNEY loved it
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