Roasted Corn Soup
Ingredients
- 4 medium ears corn, husked
- 1 tablespoon olive oil
- 1 small yellow, red or green bell pepper, seeded and diced
- 1 small onion, diced
- 1 small carrot, diced
- 1 small celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 (13 3/4 - ounce) cans chicken broth
- 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
- 1/2 cup half-and-half
- 1/4 teaspoon salt
- Sliced green onions for garnish
Preparation
Cut corn from cobs to make about three cups kernels. Cook corn in 12-inch skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.
Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, celery and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO® Green Sauce and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.
Garnish with sliced green onions.
Makes 4 servings.
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