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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.3
  • Total Fat: 6.0 g
  • Cholesterol: 2.5 mg
  • Sodium: 508.5 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Roasted Corn Soup calories by ingredient
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Roasted Corn Soup

Submitted by: GOEGIRL

Introduction

We love this soup for dinner served with tortilla chips, guacamole and salsa for dipping. You can adjust the heat in each bowl by adding fresh chopped peppers of your choice, hot sauce, a sprinkle of chili powder - or none of the above. We love this soup for dinner served with tortilla chips, guacamole and salsa for dipping. You can adjust the heat in each bowl by adding fresh chopped peppers of your choice, hot sauce, a sprinkle of chili powder - or none of the above.
Number of Servings: 6

Ingredients

    Sweet Corn, Fresh, 2 cups or the corn cut from 6 fresh cobs of sweet corn
    Onions, raw, .5 cup, chopped
    Garlic, 4 clove
    Chicken Broth (or vegetable broth), 3 cups
    Water, 3 cups
    Corn Meal, 3 tbsp
    Beans, black, 2 cup
    Stewed tomatoes 1 cup, chopped, with juice
    Peppers, sweet, red, raw, sliced, 1 cup
    Cumin 1T
    Smoked paprika**** if you don't have this, you can toss in a little Chorizo sausage, some smoked salt (I get Alder smoked salt at the grocery store in the deli aisle - deeeeeeelicious!!!) or a tiiiiiny bit of smoke flavouring. It's just not the same without a hint of smoke.
    Chili powder (Ancho or something really smokey!)
    Lime wedges, Chopped green onions and/or fresh jalapeno peppers (for garnish)

Directions

Use corn cut from fresh cobs for best results but frozen corn will do.

Add 2 Tbsp olive oil or corn oil to a large pot, heat to medium and add corn. Saute for a few minutes, stirring gently but often, until beginning to caramelize - you will see little browning spots and it will smell AWESOME!

Toss in the onion, garlic, cumin, smoked paprika (or smoked salt) and a pinch of pepper. Continue to saute till onions begin to turn translucent.

Add chicken broth or vegetable broth, chopped stewed tomatoes (with juice), black beans plus 3 cups of water. If you have them, add in the ears you cut the corn from (3-6). Simmer gently for 30 minutes.

Remove cobs. Add cornmeal in a steady stream, whisking constantly as it goes in. Toss in diced peppers. Continue to stir as soup thickens - about 15 minutes.

Serve hot with a sprinkle of chili powder, some chopped green onions (or jalapenos, if you are more inclined) and a wedge of lime.

Number of Servings: 6

Recipe submitted by SparkPeople user GOEGIRL.






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