Before I get to the soup, I think I promised to post a picture of the taco shells I made a couple weeks ago. Notice the right side with more cheese, those are for me :) JP doesn’t like cheese a whole lot.
Hope you give this recipe a try sometime, they’re worth it!
I’m a week behind on this post, I actually made this soup last Sunday, but I still have one container in the freezer and I’m looking forward to eating it sometime this week. The taste of this soup was sweet from the sweet corn and peppers but had a nice kick from the cayenne pepper. I will definitely make this again. I think having really good sweet corn is important, otherwise the flavor might not be there. I used sweet corn kernals that we froze this summer and it turned out great!
Serves 3-4 (about 1 1/2 cups each)
(Recipe adopted from: Eating Well)
1 cup chopped sweet onion (1/2 onion)
3 cups frozen sweet corn kernels
1 tsp minced garlic
4 cups reduced-sodium chicken broth
1/4 tsp salt
ground pepper to taste
1/4 cup fat free sour cream
1 Tbsp yellow cornmeal
1 cup diced sweet pepper (red/yellow/orange)
1 scallion, white and pale green part, thinly sliced
2 Tbsp finely chopped parsley
Dash of Cayenne Pepper (to taste)
Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6-7 min. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 min. Add broth and simmer until the corn is tender, 12-15 min. Stir in salt and pepper.
Using a slotted spoon, transfer 1 1/2 cups corn mixture to deep semi-narrow cup (or blender/food processor if you don’t have an immersion blender). Add sour cream and 1/2 cup cooking liquid. Using an immersion blender, blend until the mixture is smooth, about 2 minutes. Return the puree to the pan.
Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley and Cayenne pepper; heat through. Serve