Southwestern Corn and Roasted Red Pepper Soup

By HeatherS

This dish can be assembled the night before it is cooked without adding the roasted pepper and whipping cream. Complete Steps 1 2 and refrigerate.' next day, continue Step 3.

Ingredients

• 1 red bell peppers, roasted and cut into 1/2-inch cubes
• 1 dried New Mexico chili (optional)
• 1 cup boiling water
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 tbsp cumin seeds
• 1 tbsp chopped rosemary, dried or fresh
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 cups corn kernels, thawed if frozen
• 6 cups chicken or vegetable stock
• 2 cups whipping cream
• Finely chopped parsley or cilantro

Details

Servings 6

Preparation

Step 1

In a heatproof bowl, soak chili pepper in boiling water for 30 minutes. Drain.

In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary with V2 cup (1 25 mL) stock. Add to slow cooker stoneware along with remaining stock, bay leaf, salt, black pepper and corn.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Add roasted pepper and whipping cream. Cover and cook on High for 1 5 to 20 minutes, until heated through. Discard bay leaf. Spoon into individual bowls and garnish with parsley or cilantro.

Tip:
Dried chilies that are not properly reconstituted impa a bitter taste to slo\ cooker recipes. In it experience, they require a full 30-mir soak in boiling wate With larger chilies, make sure the entire pepper is submerge throughout the proci

Tip:
Dried New Mexico chilies are now availa in most supermarket Their smoky flavor ac a nice note to this so but you can omit thei and add a smoky ho1 pepper sauce, such one made with chipo peppers, to taste, afte soup is cooked.