Prep 15 mins
Cook 13 mins
Delightfully refreshing. For spicy taste--substitute green chiles for green pepper. Add a dollop of salsa or sour cream and chopped chives to enhance the flavor.
- 3⁄4 cup onion, diced
- 1⁄4 cup green pepper, diced
- 2 tablespoons butter, melted
- 2 cups corn, cut from cob, about 4 ears
- 2 cups chicken broth
- 1 1⁄2 teaspoons sugar
- salt, to taste
- 1⁄3 teaspoon white pepper
- 3⁄4 cup half-and-half cream
- Tabasco sauce, to taste
- 1 (4 ounce) jar pimiento, diced (optional)
- Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
- Add corn; cook 3 minutes, stirring constantly.
- Stir in chicken broth, sugar, salt and white pepper.
- Cover, reduce heat to low and simmer 10 minutes.
- Stir in half and half; cook until thoroughly heated.
- DO NOT BOIL.
Wonderful way to use fresh summer corn. I made this as directed only substituting half-and-half. I also pureed about 1/3 of the soup in a blender and then added it back into the soup along with the remaining ingredients before the final heating. This gave the soup a creamy base along with the texture of the corn... Absolutely delicious!
A great way to use up that extra corn. Reviewed the other recipes and added a few extras - 4 cloves of garlic, a rib of celery, a piece of broccoli, and I substitutes much of the half and half with regular skim milk, a little cream cheese, and some heavy cream. I also ran it through the bleneder and then the food mill to get rid of my old corn hunks and make it creamy smooth. I think it turned out great. Jim in So. California.
Made up a batch of this for lunch and couldn't resist eating half all by myself. I used the green pepper, because I had a left-over part of a peppper to use up, but added a bit of hot pepper sauce to try to mimic the effect of using green chilies. A great, quick, easy lunch or supper, bursting with flavor.