| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 30minutes |
|
|
- 2 tsp. extra virgin olive oil
- 1 cup sweet onion, finely chopped
- 3cups fresh corn kernels(about 6 ears)
- 1clove garlic
- 4cups reduced sodium chicken broth
- 1/4 tsp. salt
- fresh ground pepper(to taste)
- 1/4 cup reduced fat sour cream
- 1tbsp. yellow cornmeal
- 1small red bell pepper(roasted, deseeded and chopped) (see recipe notes)
- 1 scallion, thinly sliced(white & light green parts)
- 2tbsp. fresh Italian parsley, chopped
- 1tsp. hot sauce
- 1 lime, juiced
- Heat oil in large dutch oven over medium high heat.
- Saute onions and cook, stirring often, until translucent and lightly browned, about 6-7 minutes.
- Add corn and garlic; cook until corn is softened and garlic is fragrant, about 5 minutes.
- Add broth & simmer until corn is tender, about 10 minutes. Stir in salt & pepper.
- Using slotted spoon, transfer 1 1/2 cups of corn mixture to a blender or food processor.
- Add sour cream & 1/2 cup of cooking liquid. (yes, I know this doesn’t look appetizing yet, but stay with me)
- Process mixture until smooth, about 2 minutes. (seriously, it will look better soon!)
- Return puree to pan with broth and remaining corn mixture. (I know, I know, I keep promising it looks better, but I swear I’m not lying to you!)
- Whisk in cornmeal; bring soup to a boil over medium-high heat, whisking constantly, until it thickens. If you need to add more cornstarch to ensure a chowder-like consistency, add 1/4 tsp. at a time, whisking in between additions to monitor soup’s thickness. (this is the last one where it looks like baby food, I promise!)
- Add bell peppers, scallions and lime juice. Stir to incorporate. (And now it’s starting to look tasty, right??)
- Add hot sauce (if using). Stir to incorporate, adjusting amount depending on how spicy you like your soup.
- Serve topped with parsley, and enjoy! Tasty AND beautiful, to boot!
As I mentioned here, I prefer to roast the corn and the bell peppers to add depth to this dish. Well, who am I kidding–I like roasted bell peppers in just about anything.
Never roasted one before? Easy peasy! Just cut the bell peppers in half, remove the seeds and white pith from each pepper, and broil them, skin side up, in a toaster oven or your regular oven for 12 minutes or until skins have blackened and blistered. Place peppers in plastic bag and allow them to steam for 30 minutes.
At that point, the skins should slough off and you’ve got yourselves some perfectly roasted red bell peppers. Mmmmmmmm!!!!
Oh, and if you don’t want to do that, you can always use jarred roasted bell peppers. Still tasty, but I love mine homemade. <smiley face>