Recipe by Mrs Goodall
This is really good and really easy for the results you get. I got the original recipe from Bon Appetit, and changed it a bit...you have a fair amount of leeway to add other ingredients to this, like chicken. I add the creamed corn to thicken the soup. I can't remember the exact can size, 16 oz could be wrong, but it's the "regular soup can" size. Sorry. I don't really know why I add frozen corn, maybe because I always have some wasting away in my freezer. It was the first thing I made my DH when we were dating...we got married last year! Was it the soup? Enjoy!
- 1⁄4 cup butter (1/2 stick)
- 1 medium onion, chopped
- 1 cup red bell pepper, chopped (I like a large chop on this, but do what you like)
- 1 teaspoon cumin (I usually add a LOT more)
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄4 cup all-purpose flour
- 1 cup canned chicken broth
- 1 cup whole milk (do not substitute low or non-fat)
- 1 (16 ounce) can whole kernel corn, drained, liquid reserved
- 1 (16 ounce) can creamed corn
- 1 1⁄2 cups frozen corn (more or less, depending on how thick you want the soup)
- 2 bunches cilantro, chopped (add cilantro to taste)
- sour cream, for garnish
Directions See How It's Made
- Melt butter in heavy large saucepan over medium heat.
- Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes.
- Add flour and stir 1 minute. The stirring for one minute is important.
- Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.
- Mix in all the different corns and stir until corn is just heated through. (You do not need to defrost the frozen corn before adding).
- Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup. If you prefer you can sauté them with the onion.).
- Garnish with fresh cilantro and sour cream.