Creamy Corn Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
TOO HOT TAMALES #TH6327
3 tbsp: Unsalted butter,
1 medium: Onion, chopped
1: Garlic clove, minced
1 tsp: Ground coriander seeds,
1 tsp: Ground cumin seeds,
1: Jalapeno pepper, minced
2 medium: Tomatoes, seeded and diced
2 medium: Potatoes, diced
1: Red bell pepper, cored,
Seeded and diced,
1 tsp: Coarse salt,
1/2 tsp: Black pepper,
4 cup: Vegetable stock,
5 Ears: of corn, husked and
Kernels removed,
1 cup: Milk,
1/2 cup: Grated Manchego cheese,
Directions:
Melt the butter in a large stockpot over moderate heat. Saute the
onions until soft, about 10 minutes. Add the garlic, coriander, cumin
and jalapeno pepper and sautJ another 2 minutes to release the
aromas. Add the chopped tomatoes and cook until they are juicy. Add
the potatoes, bell pepper, salt and pepper, and stock. Cover and
simmer until the potatoes are tender, about 10 minutes. Add the corn
and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir
the puree back into the soup pot. Adjust seasoning. Heat slowly until
soup is warmed through and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
onions until soft, about 10 minutes. Add the garlic, coriander, cumin
and jalapeno pepper and sautJ another 2 minutes to release the
aromas. Add the chopped tomatoes and cook until they are juicy. Add
the potatoes, bell pepper, salt and pepper, and stock. Cover and
simmer until the potatoes are tender, about 10 minutes. Add the corn
and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir
the puree back into the soup pot. Adjust seasoning. Heat slowly until
soup is warmed through and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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