Happy Soup Wednesday!!
This week's recipe comes from Better Homes and Garden's. The restaurant I work for sells a delicious and spicy corn chowder which I absolutely love. However, as I mentioned previously J. doesn't like spicy food so I chose this corn chowder recipe because it has a little kick, but it is not super spicy.
Check out our other Soup Wednesday posts:
-1 cup chopped onion
-1 leek, cleaned and chopped
-5 cups loose-pack frozen whole kernel corn
-28 ounces vegetable broth
-1 medium red sweet pepper, chopped
-1/8 teaspoon ground black pepper
-1/8 teaspoon cayenne pepper
-3 saffron (optional)
-Snipped fresh chives and/or ground black pepper (optional)
Cook the leek and onion for 5 minutes until tender (I couldn't find leeks so I used green onion).
|Add in corn and cook 5 minutes.|
|Add in vegetable broth and bring to a boil. Reduce heat and cook for 20 minutes covered.|
|Puree the mixture. I used an immersion blender, it might be better to puree in a blender.|
|Add in the rest of the broth, the pepper and cayenne.|