Corn Soup


2 tbs corn oil
1 onion, minced
1 red bell pepper, seeded chopped
1 lb frozen corn, thawed
3 cups chicken stock
1 cup light cream
kosher salt and fresh cracked black pepper to taste
1/2 red bell pepper, seeded and finely chopped for garnish
  • Heat the oil in a saute pan. Add the onion and red pepper and cook over low heat, stirring occasionally for about 5 minutes, until softened but now browned.
  • Add the corn and cook for 2 minutes.
  • Add the contents of the pan to a food process and process until the mixture is smooth, scraping down the sides and adding a little stock if necessary.
  • Transfer the mixture to a sauce pan and stir in the stock.
  • Season with salt and pepper and bring to a simmer and cook for about 5 minutes.
  • Gently stir in the cream.
  • Serve the soup hot or chilled, garnished with the finely chopped red pepper.
  • If serving hot reheat gently after adding the cream, but do not boil.




15 min


10 min


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