Monday, January 25, 2010

Roasted Corn and Pepper Soup

Day 17: Sugar and Spice

On Monday nights I go to an aerobic kickboxing class at my gym which is conveniently located next to a Trader Joe's. This means I am totally beat but I also have the Trader Joe's right there if I need anything. Our TJ's carries a surprisingly good frozen roasted corn, so I tried a soup with it as the centerpiece. What resulted was a sort of southwestern corn soup. It was sweet and spicy (which can be mediated by using less jalapeno seeds), smooth yet chunky, and very very easy to prepare. If you had more time you could try roasting the pepper before adding:

Roasted Corn and Pepper Soup

2 tbsp canola oil
1 med red onion diced
3 jalapeno peppers, minced (seeded if desired)
3 large cloves garlic, minced
1 yellow or orange bell pepper, diced
1 tsp cumin
4 cups chicken broth
4 cups frozen roasted corn
1 cup chopped canned green chilies
1/2 cup lowfat milk
juice of 1/2 a lime
salt and pepper to taste

sliced avocado
shredded pepperjack cheese

In a large soup pot heat oil over medium high heat. Cook onion, garlic, and jalapeno peppers, stirring occasionally for 8-9 minutes until the onions are soft. Add cumin and cook for 2 minutes more. Add chicken broth, frozen corn, and green chilies and bring to a boil. Simmer for 5 minutes until everything is cooked. Reserve 2 cups of the soup and blend the rest, using and immersion blender or a food processor. Add back the reserved soup and add milk. Season with lime juice and salt and pepper to taste. Serve with a garnish of sliced avocado, cheese, and a few warmed tortillas.

Jay's review:

4.5 yums (out of 5)! Smokey jalapeno!