Spicy Jalapeno Creamed Corn Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/4 cup olive oil
4 cloves garlic, minced
1 onion, chopped
2 jalapeno peppers, stemmed and chopped
6 cups frozen corn, defrosted
3 cups chicken or vegetable broth
salt and pepper
roasted corn salsa (recipe follows)
For the salsa:
2 1/2 cups frozen corn, defrosted
1 Tablespoons olive oil
salt and pepper
1 Tablespoon finely chopped red onion
2 Tablespoons cilantro leaves, finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1/2 avocado, pitted and chopped (optional)
salt and pepper
Instructions:
Heat the oil in a large saucepan over medium heat. Add the garlic, onion and jalapeno and saute until they have softened, about 4-5 minutes. Remove from heat.
Place the defrosted corn in a blender and then add the sauteed garlic, onion and jalapeno. Puree until smooth. You may need to pulse the blender to get things smooth. Alternatively, add up to 1/2 cup of the broth to get things moving.
Pour the corn puree into the saucepan and heat over medium heat. Slowly stir in the broth. Bring to a boil, and the reduce heat, cover, and simmer, approximately 15-20 minutes (while the soup is simmering, you can prepare the roasted corn salsa). Season with salt and pepper to taste.
Ladle into individual soup bowls and top with the roasted corn salsa.
Serves four to six.
Note: if you’d like the soup a little less thick, feel free to add some extra broth or water.
Roasted Corn Salsa
For the Salsa:
Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with aluminum foil. Spread the defrosted corn evenly on the prepared baking sheet and drizzle with the olive oil and then lightly season with salt and pepper. Roast for about 20-25 minutes, or until the corn has turned a golden brown (some kernels may turn almost blackish and crispy- don’t worry- they’ll taste really great). Remove from oven.
Combine the roasted corn, red onion, cilantro leaves, jalapeno pepper in a bowl and mix to combine. Gently stir in the avocado, if using. Add salt and pepper, if needed.
From girlcooksworld.com