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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources