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.
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
SAUSAGE, CORN AND ROASTED RED PEPPER SOUP
Slightly modified from here: http://catesworldkitchen.com/2009/08/corn-and-roasted-red-pepper-soup/ It thickens up considerably in the fridge overnight. Delicious and healthy. The recipe called for fresh corn, but all I could manage in the middle of fall was frozen.
Provided by Andrew Mollmann
Categories One Dish Meal
Time 10m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370.3, Fat 15.4, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1374.5, Carbohydrate 44.5, Fiber 3.9, Sugar 5.2, Protein 15.5
ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)
Make and share this Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) recipe from Food.com.
Provided by NELady
Categories Chowders
Time 7h20m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
- Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
- Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.
ROASTED POBLANO AND CORN SOUP
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!
Provided by Galley Wench
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
- Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
- Peel and rinse the skins off the peppers.
- Slit lengthwise and remove the stems, seeds and ribs.
- Pat the chilies dry and then dice; set aside.
- Pour the milk and broth into a heavy saucepan.
- Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
- Remove from the heat and immediately add to the milk.
- Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
- Cover and bring to a gentle simmer; do not allow to boil.
- Remove from the heat and let stand, covered, for 20 minutes.
- Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
- Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
- Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
- Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
- Strain the milk mixture into the corn mixture.
- Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
- Remove from the heat and let cool for a few minutes.
- Puree one-third of the soup.
- Return the puree to the stockpot, stirring well.
- Add cream and reheat over low heat, stirring gently.
- Taste and adjust the seasonings.
- Garnish with cilantro or green onions and serve.
Nutrition Facts : Calories 486.3, Fat 24.7, SaturatedFat 11.1, Cholesterol 53.6, Sodium 866, Carbohydrate 61.5, Fiber 6.7, Sugar 22.1, Protein 14.6
ROASTED CORN AND PEPPER SOUP
Fall means SOUP! I can't wait to try this one...sounds creamy and hearty. I think I'll serve this with a huge loaf of crusty french bread and a warm blanket with my sweetie. Let me know what you think...courtesy of Better Homes and Gardens.
Provided by MrsKnox2016
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.6, Sodium 467.4, Carbohydrate 16, Fiber 1.9, Sugar 2.4, Protein 5.2
More about "roasted corn and pepper soup food"
SWEET CORN-BELL PEPPER SOUP - SOUTHERN LIVING
From southernliving.com
Total Time 4 hrs 25 mins
- Cut kernels from corn cobs to measure 2 3/4 cups; reserve 1/4 cup of the kernels in a small bowl for serving, and place remaining 2 1/2 cups kernels in a large bowl. Using large holes of a box grater, scrape liquid and remaining pulp from cobs into a small bowl. Discard cobs.
- Melt butter in a medium saucepan over medium-high. Add bell peppers and onion; cook, stirring often, until tender, about 4 minutes. Stir in garlic, salt, black pepper, and the 2 1/2 cups corn kernels; cook, stirring occasionally, until corn is tender-crisp, about 4 minutes. Add corn liquid-pulp mixture and water; let come to a boil. Reduce heat to medium-low; simmer, undisturbed, until vegetables are tender, about 4 minutes.
- Transfer corn mixture to a blender; add oil. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 2 minutes.
- Pour corn mixture through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids. Stir vinegar into strained corn mixture. Cover and chill at least 4 hours or up to 8 hours.
MEXICAN-SPICED ROASTED RED PEPPER AND CORN SOUP
From forksoverknives.com
4/5 (3)Total Time 1 hr 10 minsEstimated Reading Time 2 mins
ROASTED CORN AND PEPPER SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.1/5 (114)Calories 77 per servingServings 8
SOUP DU JOUR - 401 PHOTOS & 282 REVIEWS - YELP
From yelp.com
CREAMY CORN AND ROASTED PEPPER SOUP - LIFE IS NOYOKE
From lifeisnoyoke.com
HEALTHY 40-MINUTE PORK, PEPPER AND RICE NOODLE SOUP RECIPE
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 3Difficulty Easy
CHIPOTLE CHEDDAR CORN CHOWDER RECIPE | GOOP
From goop.com
CORN AND ROASTED PEPPER SOUP – RECIPES COLLECTION
From recipescollection.org
ROASTED POBLANO PEPPER AND CORN SOUP - CREATIVE CULINARY
From creative-culinary.com
IL VINAIO - FOOD MENU
From ilvinaio.net
15 BAJA CHICKEN ENCHILADA SOUP - SELECTED RECIPES
From selectedrecipe.com
SOUPS - DELIA SMITH TOMATO AND RED PEPPER SOUP RECIPE
From findallrecipe.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
FIND A RECIPE FOR CHINESE CHICKEN CORN SOUP ON TRIVET RECIPES: A …
From trivet.recipes
ROASTED RED PEPPER AND LEEK SOUP RECIPE - SOUPS STEWS
From findallrecipe.com
ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO - FOOD52
From food52.com
FOOD IS MEDICINE: ROASTED SWEET CORN AND RED PEPPER SOUP
From alinarehkopf.com
ROASTED CORN AND PEPPER SOUP - MY FOOD AND FAMILY
ROASTED CORN AND PEPPER SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
CREAMY SPICY ROASTED CORN SOUP - LINDYSEZ | RECIPES
From lindysez.com
CORN PORK RIBS SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY LOADED BAKED POTATO SOUP - VEGETABLE RECIPES
From vegetablerecipes.com
SMOKY ROASTED CORN AND SWEET PEPPER SOUP - ONE GREEN PLANET
From onegreenplanet.org
WEIGHT LOSS: HOT DRINK AND BROTH RECIPES TO BURN FAT IN WINTERS
From timesofindia.indiatimes.com
ROASTED RED PEPPER SOUP WITH CORN – FRESH BITES DAILY
From freshbitesdaily.com
BEST STUFFED PEPPER SOUP - KRISTINE'S KITCHEN
From kristineskitchenblog.com
ROASTED CORN AND PEPPER SOUP - PEOPLEONE HEALTH
From portal.peopleonehealth.com
TOP 46 CREAM OF CORN SOUP RECIPES - SAID.HEDBERGANDSON.COM
From said.hedbergandson.com
CREEKHOUSE KITCHEN & BAR - FOOD MENU
From creekhousewtx.com
ROASTED CORN & RED PEPPER CHILLED SOUP - RECIPES | PAMPERED …
From pamperedchef.ca
CROCKPOT SOUP RECIPES? | FOOD AND DRINK
From tigerdroppings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love