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.


3. Return the mixture to the pan. Add the remaining 3 cups broth and cook, stirring occasionally, until heated through, about 10 minutes.
Serves 4
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!
5 comments:
Oh this looks so yummy!
I love corn & so does my DH...so I'll definitely have to try this! Thanks, ;-) Bo
I think I will try this soup.
It looks delicious! BTW Liz, I have awarded you with 3 awards. Go to http://sundaygirl.blogspot.com to claim them.
Liz, this soup looks delicious! Can't wait to try it. I am so sorry it took so long, but I have finally responded to your tag! You've probably forgotten you tagged me! laurie
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