Spicy Corn SoupPosted: September 27, 2012
I tried a new recipe last night. It was an adaptation of this recipe from How Sweet it Is. I found it on Pinterest and was intrigued because it had a lot of the same ingredients as a spicy corn salsa that I make sometimes. The original soup recipe called for poblano peppers and sweet corn – both of which I love. Of course, my local Kroger didn’t have poblano peppers, so I substituted Anaheim peppers instead. It was wonderful, but I can’t wait to try it with the poblanos.
You start the soup by roasting the corn and the peppers. If I had one at my apartment, I would’ve fired up the grill and roasted them outside and they would have been delicious. But since I don’t have a grill and I didn’t want to drive across town to my parent’s house, I spray everything with a little olive oil and put them under the broiler. It took about 20 minutes and a few rotations to get everything nice and golden brown. [The peppers didn’t take as long as the corn, I took them out earlier to let them start cooling.]
Ready for the recipe yet?
Spicy Corn Soup
- 6 ears sweet corn
- 2 peppers (poblano or anaheim)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbsp light butter
- 1 Tbsp extra virgin olive oil
- 2 cups fat-free chicken stock
- 2/3 cup fat-free Half & Half
- Salt & Pepper
- Lightly spray or brush corn and peppers with olive oil. Roast them on the grill or under the broiler for 15-20 minutes. They will be golden and delicious looking. Let them cool, then carefully cut the corn off of the cup. Remove seeds from roasted peppers and chop into small pieces.
- In a large pot, melt butter and add olive oil. Add diced onion and garlic and cook for about 5 minutes, until soft.
- Add corn, peppers, chicken stock and 1/3 cup of half & half. Add salt and pepper to taste. Mix everything together and allow it to come to a boil. Let it boil for 5 minutes.
- Remove from heat and blend using an immersion blender. (I left some texture to mine, but you could blend it until it was all the same consistency.)
- Return to heat and add the remaining 1/3 cup of half & half. Bring to boil and let it simmer for 10 minutes.
- Serve immediately.
6 WWP+ for 1 cup; Makes ~4 cups
As you can see my the picture, I topped mine with green onions as well. This looked pretty, but it made the soup taste pretty onion-y (I also used a pretty large onion in the soup.) Depending on how much onion you like, you can top it or eat it as-is.
I added a few additional spices to mine while it was simmering for its last 10 minutes. In addition to salt and pepper, I added some chili powder and red pepper flakes.
My boyfriend added some parmesan cheese to his bowl, which I thought was gross, but he liked it.
Now go, make this for dinner. Do it before all the good corn is gone!