CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
ROASTED CORN CHOWDER
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
Provided by Will Bullock
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
- Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
- Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
- Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
- Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
- Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g
CORN SOUP WITH RED PEPPER SWIRL
Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn's sweetness.
Provided by David Tanis
Categories soups and stews, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
- Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
- Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
- Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
- To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.
ROASTED CORN AND PEPPER SOUP
Fall means SOUP! I can't wait to try this one...sounds creamy and hearty. I think I'll serve this with a huge loaf of crusty french bread and a warm blanket with my sweetie. Let me know what you think...courtesy of Better Homes and Gardens.
Provided by MrsKnox2016
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
- Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
- In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
- In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
- Stir cream into soup and heat through. Stir in crabmeat, then serve.
Nutrition Facts : Calories 133, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.6, Sodium 467.4, Carbohydrate 16, Fiber 1.9, Sugar 2.4, Protein 5.2
ROASTED CORN SOUP
This soup delivers a powerful burst of summer. Corn truly is a seasonal ingredient; it's at its best when eaten as soon after it's picked as possible. For most of us, corn season is mid to late summer. Always buy ears of corn that are still in their husks, which should be green and tight around the ears, with silk that is a pale golden green and clings tightly to the kernels. Naturally sweet to begin with, corn intensifies in flavor when roasted. Making a stock with the cobs is a simple, gratifying step for the fullness of corn flavor it delivers. A touch of crème fraîche balances the corn's sweetness and adds a richness to the finished soup while fried rounds of okra provide a nice crunch.
Yield Serves 4
Number Of Ingredients 14
Steps:
- Using a sharp knife, slice down each cob to remove the kernels. Scrape the kernels onto a baking sheet and reserve for the soup.
- Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups. Remove from the heat and let cool slightly.
- Preheat the oven to 350°F.
- Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat. Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.
- Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook, stirring, for 1 minute. Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add the corn stock and season with salt and pepper. Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.
- Using a slotted spoon, transfer the solids to a blender. Add 2 cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add up to a few extra teaspoons sugar. Whisk in the crème fraîche and season with salt and pepper to taste.
- Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.
More about "roasted corn and pepper soup recipes"
ROASTED CORN AND PEPPER SOUP | THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
5/5 (1)Total Time 1 hrCategory SoupCalories 60 per serving
- Add corn, garlic, diced tomatoes, chicken broth, basil, chili powder, cumin, paprika, salt, and pepper.
VEGAN ROASTED CORN AND PEPPER SOUP - VIBRANT PLATE
From vibrantplate.com
4.3/5 (10)Total Time 30 minsCategory Soups & StewsCalories 174 per serving
- Place your ears of corn on a grill or grill pan and grill for about 5 minutes, turning it, until it's charred. Then, shave your ears of corn with a sharp knife to get corn kernels. Alternatively, you can use leftover grilled corn, fresh or canned corn.
- Peel and dice onion and garlic. Slice carrot. Chop tomato, peppers, and zucchini into bite-sized chunks. Peel and dice potatoes.
- In a pot, heat a spoon of oil and add the onion. Gently fry on medium heat, stirring regularly, until the onion turns soft and translucent. Add garlic and carrot and saute for a minute or two. Then, add in tomato, peppers, corn, and potatoes and with the lid on, saute for about 3-5 minutes.
- Pour in 2 cups of vegetable stock and 1-2 cups water (depending on how thick you like your soup), add in zucchini, season with salt and pepper to taste, bring to a boil and then bring the heat down and let simmer on low for about 15 minutes, until the vegetables turn soft.
MEXICAN-SPICED ROASTED RED PEPPER AND CORN SOUP
From forksoverknives.com
4/5 (3)Total Time 1 hr 10 minsEstimated Reading Time 2 mins
SWEET CORN-BELL PEPPER SOUP - SOUTHERN LIVING
From southernliving.com
ROASTED CORN SOUP - EMILY BITES
From emilybites.com
CREAMY CORN AND ROASTED PEPPER SOUP (VITAMIX …
From lifeisnoyoke.com
ROASTED CORN, CRAB, AND PEPPER SOUP | LACTAID®
From lactaid.com
ROASTED CORN SOUP WITH TOMATO | WILLIAMS SONOMA
From williams-sonoma.com
CREAMY SPICY ROASTED CORN SOUP - LINDYSEZ | RECIPES
From lindysez.com
ROASTED CORN AND PEPPER SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
FIRE ROASTED CORN SOUP - MAYO CLINIC
From mayoclinic.org
ROASTED POBLANO PEPPER AND CORN SOUP - CREATIVE CULINARY
From creative-culinary.com
ROASTED CHICKEN THIGHS WITH BLUEBERRIES RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED CORN AND SWEET PEPPER SOUP - BLISS OF COOKING
From blissofcooking.com
ROASTED POBLANO CORN CHOWDER - ISABEL EATS
From isabeleats.com
CORN AND COCONUT SOUP, BUT MAKE IT LAZY - THE NEW YORK TIMES
From nytimes.com
ROASTED CORN & RED PEPPER CHILLED SOUP - RECIPES | PAMPERED …
From pamperedchef.ca
ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO - FOOD52
From food52.com
ROASTED RED PEPPER, CORN AND TOMATO SOUP - GARNISH & GLAZE
From garnishandglaze.com
CRAB CAKES WITH ROASTED CORN SALSA RECIPE | PBS FOOD
From pbs.org
HANDMADE BY DESIGN ON INSTAGRAM: "TACO SOUP CLICK ON THE …
From instagram.com
CORN AND ROASTED POBLANO SOUP – LEITE'S CULINARIA
From leitesculinaria.com
You'll also love