Rosemary Corn Soup
A classic corn soup kicks it up a notch with fresh rosemary, onions, carrots, garlic, cayenne pepper and red pepper.
2 cups onions, chopped
1/2 cup carrots, diced
1/2 cup celery, diced
3 tbsp. butter or margarine, divided
7 1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tbsp. fresh rosemary, crushed, minced
2 garlic cloves, minced
1/4 tsp. cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste
1. In large saucepan, sauté onions, carrots and celery in 2 tbsp. butter until tender. Add 3 ½ cups corn, broth, rosemary, garlic and cayenne. Bring to a boil.
2. Reduce heat; simmer, uncovered
for 30 mins., stirring occasionally. Cool; process in batches in blender or food processor until puréed. Return to pan.
3. In small skillet, sauté red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn, heat through, stirring occasionally. Season with salt and pepper.
Recipe by Ohio University, Athens