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1 dried New Mexico chili, optional
In a heat proof bowl, soak chili pepper in boiling water for 30 minutes. Drain.
In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary with 1/2 cup (125ml) stock. Add to slow cooker/crockpot along with remaining stock, bay leaf, salt, black pepper, and corn.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add roasted pepper and whipping cream. Cover and cook on high for 15 to 20 minutes, until heated through. Discard bay leaf. Spoon into individual bowls and garnish with parsley or cilantro.
Make ahead:
Tips:
Use bottled roasted red peppers for convenience.
Author's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 cup (250ml) boiling water
1 large onion, diced
6 cloves garlic, minced
1 tbsp. (15 ml) cumin seeds
1 tbsp. (15 ml) rosemary, dried or fresh, chopped
6 cups (1-1/2L) vegetable stock
1 bay leaf
1 tsp. (5ml) salt
1/2 tsp. (2ml) black pepper, freshly ground
4 cups (1L) corn kernels
2 roasted red bell peppers, cut into 1/2" (1cm) cubes
2 cups (500ml) 35% whipping cream
Parsley or cilantro, finely chopped
This dish can be assembled the night before it is put into the crockpot but without adding the roasted pepper and whipping cream. Complete Steps 1 and 2 and refrigerate. The next day, continue with Step 3.
Dried New Mexico chilies are available in most supermarkets. Their smoky flavor adds a nice note to this soup, but you can omit them and add a smoky hot pepper sauce, such as one made with chipotle peppers, to taste, after the soup is cooked.
Although the roots of this soup lie deep in the heart of Tex-Mex cuisine, it is elegant enough for even the most gracious occasion. Serve it as a starter or as a deliciously different meal-in-a-bowl. Hot sourdough bread makes a perfect accompaniment.