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How to make Corn Soup Recipe
Quick and Easy Corn Soup
This soup is just the perfect meal for any Fall day because it is quick and easy to make and your children will just love it. This recipe easily serves six but if you need more just double up on everything......it can't be any simplier than that. For families with busy schedules like myself you will appreciate the time you'll save in the kitchen.
Ingredients for Corn Soup
2 red peppers
1 medium onion, finely chopped
2 tbls. vegetable or canola oil
3 1/2 cups corn niblets (thaw if frozen corn is used)
2/3 cup light cream
3 cups chicken stock
Let's Make some Corn Soup!
1,Dry fry peppers in a griddle over medium heat, turning frequently until all skin is blistered. Place in a strong plastic bag and tie the top to keep the steam in. Set aside for 15 minutes, then remove peppers from bag and peel skin off.
2.Cut the peppers in half and remove the core and all seeds. Set one pepper half to the side and dice the other half into 1/2 inch pieces.
3.Heat the oil in a pan, then add onion and saute over low heat for about 10 minutes until the onions become translucent. Stir in the peppers and corn and cook for about 10 minutes over low heat.
4.Use a spoon and add ingredients from pan into a blender.Pour in chicken stock and set blender to stir and then pulse until mixture is almost smooth.
(if you are making a double batch,the above process can be done in 2 batches.)
5.Pour soup back into saucepan and reheat. Stir in cream. Salt and pepper to taste
6.Remember that half pepper that you set aside? Now simply cut it in thin strips and add half of these into saucepan and the rest use as garnish when serving your delicious corn soup.
Tip from the Cook.
If you don't want to go through the red pepper process then look for roasted red peppers in jars at the grocery store. These store bought peppers can save you even more time and can be used in all sorts of recipes. I've included links to some of these recipes below.