Southwestern Corn and Roasted Red Pepper Soup

By Hklbrries

Note: Dried chilies that are not properly reconstituted impart a bitter taste to slow cooker recipes. In the author’s experience, they require a full 30-minute soak in boiling water. With larger chilies, make sure the entire pepper is submerged throughout the process.

This dish can be assembled the night before it is cooked but without adding the roasted pepper and whipping cream.

Ingredients

• 1 dried New Mexico chili (optional) (see note)
• 1 cup boiling water
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 tablespoon cumin seed
• 1 tablespoon chopped rosemary, dried or fresh
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups corn kernels, thawed if frozen
• 6 cups vegetable stock
• 2 red bell peppers, roasted and cut into 1/2-inch cubes
• 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 ½ cup 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 15 to 20 minutes, until heated through. Discard bay leaf. Spoon into individual bowls and garnish with parsley or cilantro.