Rosemary Corn Soup

By flour_arrangements

THELMA REID • Guthrie, Oklahoma

When our granddaughter Kim hosted the family
Thanksgiving dinner at her home for the first time, she
served a five-course meal, much to our surprise! For the
first course, she ladled up steaming bowls of this rich,
creamy soup. It was absolutely delicious.

Ingredients

• 2 cups chopped onions
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 3 tablespoons butter, divided
• 7-1/2 cups fresh or frozen corn, divided
• 6 cups chicken broth
• 1 tablespoon minced fresh rosemary or 1 teaspoon
• dried rosemary, crushed
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1 medium sweet red pepper, chopped
• 1 cup half-and-half cream
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

1. In a large saucepan, saute onions, carrot and celery in 2
tablespoons butter until tender. Add 3-1/2 cups corn, broth,
rosemary, garlic and cayenne. Bring to a boil. Reduce heat;
simmer, uncovered, for 30 minutes, stirring occasionally.

2. Cool; process in batches in a blender or food processor
until pureed. Return to the pan.

3. In a small skillet, saute red pepper in remaining butter
until tender. Add to corn mixture. Stir in cream and
remaining corn; heat through, stirring occasionally.
Season with salt and pepper.