|
| Ingredients |
|
4 tablespoons butter (divided use)
2 cups chopped onion
1/2 cup diced carrot
1/2 cup diced celery
7 1/2 cups corn (42 ounces)
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 cups chicken stock
1 cup half and half
1 red bell pepper, chopped
|
|
|
|
Steps
|
|
|
|
|
| 1 | Melt 3 tablespoons butter and sauté onions, carrot, celery for 3 minutes. |
| | 2 | Add 5 1/2 cups of corn, rosemary and cayenne, then sauté for 2 minutes. |
| | 3 | Add stock and boil. Reduce and simmer uncovered, about 30 minutes (until tender). |
| | 4 | Puree and return to soup pot. Add half and half. Add remaining corn and season with salt and pepper. |
| | 5 | Melt 1 tablespoon butter and sauté bell pepper until almost tender. Stir into soup. |
| | | |
|
|
| Yield |
|
original recipe yield: 10 Servings
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
