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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Dec 26, 2011

Cream of Corn Soup

This soup is best made with fresh or freshly frozen corn kernels, but frozen corn can be used as well.  Roasted garlic adds a nice depth.  When you roast the garlic, roast several and freeze what you don't use immediately.  To freeze, wrap in saran wrap and place in a freezer bag.

  1 Tsp Olive Oil                                                                        1/2 Tsp freshly ground black pepper
  1 Head Roasted Garlic                                                             1/2 Tsp cayenne pepper
  4 Cups Corn Kernels                                                               1/2 Tsp paprika
  1 Cup Carrot, Chopped                                                            1/2 Tsp salt
  4 Cup chicken broth                                                                1 Tsp chili powder
  3/4 Cup Half & Half                                                               

Heat the oil in a pan and add the carrot until soft.  Add the garlic and corn and continue to cook for 3 to 4 minutes. Add the remaining ingredients to the pan and bring to a boil, lower the heat and simmer for about 10 minutes. Season with the pepper and  salt.

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