Southwestern Corn Soup
Crisp-fried corn tortilla strips make a nice garnish for this summertime favorite.
INGREDIENTS | SERVES 6–8
- 4 cups freshly cut corn kernels
- 1 medium onion, diced
- 1 red bell pepper, cored and diced
- 2 jalapeño peppers, seeded and minced
- ¼ cup olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 6 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon lime zest
- ⅓ cup minced fresh cilantro
- Shredded Cheddar or Monterey jack cheese
In a large, heavy soup pot, combine fresh corn, onion, bell pepper, jalapeño peppers, and olive oil. Sauté 5 minutes over medium-high heat, stirring constantly.
Add chili powder and cumin; slowly stir in broth. Bring to a boil; reduce heat to medium and simmer 45 minutes.
Add cream, salt, and pepper; cook 5 minutes.
Remove from heat; stir in lime zest and cilantro. Serve garnished with grated cheese.
Corny Business
Fresh corn on the cob adds just-picked flavor to any soup or vegetable dish. To prepare, remove the husk and any trace of corn silk. Rinse well, then place the corn cob, one end down, in a heavy bowl. With a sharp paring knife, carefully cut the kernels from the cob in even, downward strokes. Then scrape the cob to get corn “milk” from the kernels. Kernels and corn milk should fall into the bowl, ready to use.
