SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
SPICY CORN SOUP
Steps:
- Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
- Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
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.
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
INDIAN-SPICED CORN SOUP WITH YOGURT
The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.
Provided by David Tanis
Categories dinner, lunch, soups and stews, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
- Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
- To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 236 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY CORN SOUP
Make and share this Spicy Corn Soup recipe from Food.com.
Provided by Andy Wold
Categories Corn
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the corn by cutting the kernels from the cob.
- You should have approximately 3 cups of corn kernels from 4 cobs of corn.
- Save the corn cobs and set aside.
- The cobs will add additional corn flavor to the soup.
- In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions.
- Saute for 3 to 4 minutes until they are translucent, stirring occasionally.
- Add the garlic and chipotle chili powder and saute for 1 more minute.
- Add the corn kernels and saute for another 3 minutes, stirring constantly.
- Add the salt, black pepper, and chicken stock and bring to a boil.
- (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time).
- Once the mixture has boiled, reduce the heat and simmer for 30 minutes.
- Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
- While the corn soup is simmering, roast the red bell pepper.
- Char the skin of the pepper until it is black over an open flame or on a grill.
- When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal.
- Let steam for 15 minutes.
- When the pepper is cool enough to handle, peel, seed, and dice it.
- Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute.
- Pour through a fine sieve and discard the contents of the sieve.
- Pour the red bell pepper sauce into a plastic squirt bottle and set aside.
- Remove the corn soup mixture from the heat, discard the corn cobs and set aside.
- Place the corn soup mixture in a blender and puree for 3 minutes.
- Pour the mixture through a sieve and discard the contents of the sieve.
- Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning.
- Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
- *Note:Jalapenos that have been dried and then smoked are referred to as chipotles.
- Dried chipotle chiles can be ground into a powder and used for seasonings.
- This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat.
- In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.
SPICY SWEET CORN AND POBLANO SOUP
Steps:
- Preheat oven to 350°F.
- Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
- In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
- Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
- In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
- Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
- Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
- Serve soup garnished with coriander.
CREAMY CORN SOUP WITH RED BELL PEPPER
Categories Soup/Stew Milk/Cream Blender Pepper Tomato Vegetable Lunch Corn Hot Pepper Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main-course) or 6 (first-course) servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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