Spicy Corn On The Cob Soup 3Pts/1 Cup

Photo by Adrian H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 6

    medium ears corn, husked

  • 1 1/2

    T olive oil

  • 3

    medium garlic cloves, minced

  • 2

    medium jalapeno peppers, minced (don't touch seeds)

  • 1

    C finely chopped onions

  • 1/2

    C finely chopped celery

  • 1/1

    /2 t. ground cumin

  • 1

    t. ground tumeric

  • 4

    C canned chicken broth

  • 2

    C water

  • 1/2

    t. table salt

  • 1

    t. freshly ground black pepper (or to taste)

  • 1/2

    C chopped sweet red peppers

  • 1/4

    C fresh, finely minced cilantro

  • 1/4

    C minced scallions

Directions

Remove corn kernels from cobs with a knife; reserve cobs and 1 C of kernels. Heat oil in a large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add jalapeno and onions; saute until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1-2 minutes more. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more. Puree soup in pot until smooth, using an immersion blender or food processor; Garnish with red pepper, cilantro, scallion, and reserved cup of corn; serve hot or at room temperature.

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