Sweet and Sour Corn Soup with Glazed Red Peppers

Menu Part: 
Cuisine Type: 
Makes 4 1-cup servings

This Asian-influenced corn soup features glazed red peppers, which are simmered with balsamic vinegar, butter and garlic.


1 tbsp. Real California butter
1 large onion, chopped
1 tbsp. firmly packed brown sugar
4 cups fresh or frozen corn kernels
1 14 oz.-can reduced-sodium chicken broth
1/8 tsp. black pepper
Glazed Red Peppers (recipe follows)
Glazed Red Peppers:
1 red bell pepper, finely chopped
1 tbsp. Real California butter
1 tbsp. balsamic vinegar
1 clove garlic, finely chopped


1. In saucepan, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, about 7 mins. or until onion is soft. Add sugar; cook, uncovered, over medium heat, stirring occasionally, about 7 mins. or until onion browns.

2. Add 3 cups corn, broth and pepper; bring to a boil. Cook over medium heat for 5 mins. In two batches, process soup in food processor for 2 mins. Return soup to saucepan; add remaining 1 cup corn kernels and 1 cup water. Bring to a boil.

3. For glazed red peppers: In small saucepan, simmer pepper in 1⁄3 cup water over medium heat about 15 mins. or until very tender. Drain; add butter, vinegar and garlic. Cook over medium heat, stirring occasionally, about 5 mins.

4. For service: Ladle soup into bowls and garnish with glazed red peppers.

Recipe by the California Milk Advisory Board

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