Corn And Red Pepper Soup Recipes

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CORN SOUP WITH RED PEPPER SWIRL



Corn Soup With Red Pepper Swirl image

Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn's sweetness.

Provided by David Tanis

Categories     soups and stews, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large red bell pepper
1 or 2 fresh Fresno chiles, seeds removed, chopped
1 teaspoon pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
2 tablespoons extra-virgin olive oil
Salt and pepper
4 tablespoons unsalted butter
1 large onion, diced
3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
6 garlic cloves
4 cups water, corn-cob broth (see Tip) or chicken broth
Lime wedges, for garnish

Steps:

  • Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
  • Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
  • Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
  • Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
  • Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
  • To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.

RED PEPPER, CORN AND LEEK SOUP



Red Pepper, Corn and Leek Soup image

Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.

Provided by ChipotleChick

Categories     Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

5 ears sweet corn
2 tablespoons butter
3 tablespoons vegetable oil or 3 tablespoons olive oil
3 leeks, cleaned and chopped
1 large red bell pepper, seeded and chopped
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
cayenne pepper, to taste (small amount)
6 corn tortillas (optional)
6 teaspoons butter, softened (optional)

Steps:

  • Remove corn kernels from ears and reserve 1/4 cup of the kernels.
  • Heat the butter and oil in a large saucepan.
  • and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
  • Add red bell pepper and saute another 5 minutes.
  • Add corn and saute 3 minutes.
  • Add the chicken stock and bring to a boil.
  • Simmer slowly, uncovered for about 30 minutes.
  • Pour the mixture into a food processor or blender and process 1 minute on low.
  • Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
  • Add cream, salt, pepper, and cayenne.
  • Reheat on low.
  • Boil reserved corn for 2 minutes in a pot of boiling water.
  • Drain.
  • Pour soup into bowls and garnish with boiled corn.
  • Warm the tortillas in a microwave or oven.
  • Butter and serve with soup.

Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CORN AND BELL PEPPER CHOWDER



Corn and Bell Pepper Chowder image

Provided by Cynthia Thomas

Categories     Soup/Stew     Blender     Dairy     Onion     Pepper     Potato     Vegetable     Sauté     Quick & Easy     Corn     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions

Steps:

  • Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

SAUSAGE, CORN AND ROASTED RED PEPPER SOUP



Sausage, Corn and Roasted Red Pepper Soup image

Slightly modified from here: http://catesworldkitchen.com/2009/08/corn-and-roasted-red-pepper-soup/ It thickens up considerably in the fridge overnight. Delicious and healthy. The recipe called for fresh corn, but all I could manage in the middle of fall was frozen.

Provided by Andrew Mollmann

Categories     One Dish Meal

Time 10m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

1 cup brown rice
4 cups chicken broth
6 cups water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 tablespoon sambal oelek (optional)
3 ears corn (kernels sliced off or about 15oz if you're using frozen)
2 large red bell peppers
2 garlic cloves, minced
1 tablespoon olive oil
8 ounces andouille sausages
fresh cilantro or parsley (to garnish)

Steps:

  • Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
  • While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.
  • Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.
  • Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
  • Once corn is done, remove from heat and add the chopped up peppers to the skillet.
  • When rice is done, add the garlic/corn/pepper mixture to the pot.
  • Slice sausage into 1/4" thick half rounds and saute in skillet until browned.
  • Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.
  • Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.

Nutrition Facts : Calories 370.3, Fat 15.4, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1374.5, Carbohydrate 44.5, Fiber 3.9, Sugar 5.2, Protein 15.5

CREAMY CORN SOUP WITH RED BELL PEPPER



Creamy Corn Soup with Red Bell Pepper image

Categories     Soup/Stew     Milk/Cream     Blender     Pepper     Tomato     Vegetable     Lunch     Corn     Hot Pepper     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) or 6 (first-course) servings

Number Of Ingredients 12

2 tablespoons (1/4 stick) butter
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups (or more) water
2 tablespoons chopped canned chipotle chilies*
2 14 3/4-ounce cans cream-style corn
1 16-ounce package frozen corn
1 cup whipping cream
1 teaspoon dried oregano
Chopped fresh cilantro (optional)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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