This beautiful Corn Soup was on our table for Thanksgiving!
Smoky and Creamy Corn Soup
2 teaspoons olive oil
1 onion, chopped
1 red bell pepper seeded and coarsely chopped
1 celery stalk, coarsely chopped
1 (16oz) bag frozen roasted corn kernels
(I can't ever find these. So I just use regular frozen corn kernels )
4 cups vegetable broth
1/2 teaspoon chipotle chili powder
1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and celery: cook, stirring frequently, until lightly brown, about 8 minutes.
2. Add the corn, 1 cup of the broth, and the chili powder; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened, bout 3 minutes. Let the mixture cool about 5 minutes. Pour the mixture in batches into a food processor or blender and puree.
Add this sparingly until you taste it. You may not like as much as the recipe calls for. But it is the secret ingredient.
3. Return the mixture to the pan. Add the remaining 3 cups broth and cook, stirring occasionally, until heated through, about 10 minutes.
Prep time 10 minutes
Cook time 25 minutes
This was very popular Thanksgiving day. My brother had the brilliant idea to add the left over turkey and turn it into a turkey corn chowder.... YUMMY! And here is the best part! I got this off of WeightWatchers.com. It is a core recipe. Unfortunately it was about the only thing that was lo cal.... I hope you all had a wonderful Thanksgiving!