Cheesy Corn And Skillet Roasted Pepper Soup Food

ONE-POT CHEESY CREAMED CORN

Steps:

• Melt butter into a skillet over medium-high heat. Add in corn, garlic, salt, and pepper and saute for 4-5 minutes.
• Add in cream cheese and milk, and mix until fully combined. Stir in shredded cheese and cook until all cheese melts and you get a thicker consistency. Then remove from heat.
• Serve and garnish with chives and chili flakes. Enjoy!

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CORN SOUP WITH RED PEPPER SWIRL

Steps:

• Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
• Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
• Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
• Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
• Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
• To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

CHEESY CORN SKILLET DIP

Steps:

• Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
• Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

CHEESY CHICKEN SOUP WITH ROASTED CORN AND GREEN CHILIES

Steps:

• In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
• In a large skillet, heat butter and oil. Add onions and brown for approx 3-4 minutes. Add chicken to brown. Add chilies and spices and stir to incorporate. Add ap flour and slowly add milk, stirring to incorporate.
• Let cook for a few minutes until thickened and flour has been incorporated into sauce.
• Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
• Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
• Serve with chopped cilantro and tortilla chips, tobasco, rice etc. Texture of the soup should be velvety.not thick.

CHEESY CORN AND SKILLET-ROASTED PEPPER SOUP

Steps:

• 1. Heat a Dutch oven over medium-high heat. Coat Dutch oven with cooking spray, add onion and peppers, and cook 8 minutes or until onions are translucent and beginning to turn golden, stirring frequently. 2. Increase to high heat and add corn, bouillon, and water. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes. 3. Remove from heat and stir in remaining ingredients. 4. For a thicker consistency, puree half of the mixture by placing one cup in a blender, covering tightly, holding down the lid, and blending until smooth. Repeat once or twice to desired consistency. EXCHANGES1 1/2 Carbohydrate1 Lean MeatNUTRITION FACTSCalories 180 Calories from Fat 48Total Fat 5g Saturated Fat 3gCholesterol 16mgSodium 596mgTotal Carbohydrate 24g Dietary Fiber 3g Sugars 10gProtein 12g

SAUSAGE, CORN AND ROASTED RED PEPPER SOUP

Steps:

• Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
• While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.
• Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.
• Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
• Once corn is done, remove from heat and add the chopped up peppers to the skillet.
• When rice is done, add the garlic/corn/pepper mixture to the pot.
• Slice sausage into 1/4" thick half rounds and saute in skillet until browned.
• Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.
• Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.

YUMMY CHEESY CORN

Steps:

• Melt butter in medium skillet and add corn.
• Add salt and pepper and fry for about 5 minutes.
• Add the cheese and stir until it's nice a melted.
• Serve immediately!
• Ohhhh -- it's soooo good!

ROASTED CORN AND PEPPER SOUP

Steps:

• Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
• Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
• In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
• In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
• Stir cream into soup and heat through. Stir in crabmeat, then serve.

CHEESY CHICKEN CORN SOUP

Steps:

• In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.