Roasted Corn Soup

0 ratings
Rate This Recipe
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.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More