Roasted Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sweet Corn, Fresh, 2 cups or the corn cut from 6 fresh cobs of sweet cornOnions, raw, .5 cup, chopped Garlic, 4 clove Chicken Broth (or vegetable broth), 3 cupsWater, 3 cupsCorn Meal, 3 tbsp Beans, black, 2 cup Stewed tomatoes 1 cup, chopped, with juicePeppers, sweet, red, raw, sliced, 1 cup Cumin 1TSmoked 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)
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.
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.
Nutritional Info 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
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