| 6 Servings |
Prep: 25 Min. Cook: 10 Min. + Cooling |
Ingredients
- 1 medium onion, chopped
- 6 cups fresh or frozen corn, divided
- 3 cups reduced-sodium chicken broth, divided
- 1/2 cup chopped sweet red pepper
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- Dash cayenne pepper
Directions
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
- In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 6 servings (about 1-1/2 quarts).
Why not make it a meal in one pot? Easy additions to change this up once in a while…..add some diced fully cooked ham….or some fried and crumbled bacon……or some shredded cheese. Any combination of these will work well too. A couple of cups of cubed cooked potatoes would also be good. If you like mushrooms, some sliced ones can be added for another different taste. When adding more stuff you may need to add more liquid and some sour cream never hurt either. Experiment and enjoy!
