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4 tbsp. (1/2 stick) butter
Melt 3 tbsp. butter in heavy large pot over medium-high heat. Add onions, carrot, and celery and sauté 3 minutes. Add 5-1/2 cups corn, rosemary, and cayenne and sauté for 2 minutes.
Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
Working in batches, puree soup in blender. Return soup to pot. Mix in half-and-half and remaining 2 cups corn. Season to taste with salt and pepper.
Melt remaining 1 tbsp. butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. This can be prepared 1 day ahead. Cover and refrigerate.
Bring soup to simmer. Ladle into bowls and serve.
Poster's Notes:
Posted by Bobbi Nussbaum
Nutritional Info Per Serving: N/A
2 cups onions, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
7-1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)
1 tsp. dried rosemary
1/4 tsp. cayenne pepper
6 cups pareve chicken stock or vegetable broth
1 cup half-and-half or soy milk/non-dairy creamer
1 red bell pepper, chopped
I usually use a little less rosemary than called for.