From the share:
3 cups fresh corn
1/2 red, orange, or yellow, bell pepper, diced
From your kitchen:
1 tablespoon olive oil
1 small onion, chopped
4 cups low-sodium chicken or vegetable broth
salt and fresh ground black pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
2 tablespoons fresh, chopped cilantro
1 pinch cayenne pepper or Tabasco to taste
Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.
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