Sweet and Sour Corn Soup with Glazed Red Peppers

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Makes 4 1-cup servings

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

Ingredients

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

Steps

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

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources