“Abundance is a full heart, not a full house.” Courtney Carver
This is a simple version of a soup that could be complicated. Some recipes for a corn soup suggest that the cook roast some red peppers. That would not leave me enough time to play computer games! Yes, I am a person who
is lazy values shortcuts.
Jar of roasted red peppers
2 T coconut oil, or other oil suitable for sautéing
1 medium onion, diced
3 1/2 cups corn, frozen or fresh cut off the cob
3 cups chicken stock
2/3 cup light or heavy cream
Drain the red peppers and cut a few strips to use as garnish. Dice the rest.
Heat the oil in a pan and sauté the onion over low heat about 8 minutes. Stir in the diced peppers along with the corn and cook for another 5 minutes.
Add the chicken stock and use a wand to process until almost smooth. You could also use a blender for this step, but then you’ll have to wash the blender. See above concerning shortcuts.
Stir in the cream along with some salt and pepper. Ladle into warmed bowls and garnish with reserved red pepper strips. Sprinkle on something green.
I’ll bet this would also be an amazing cold soup if there are any leftovers. I highly recommend red bowls. Maybe a few bean burritos on the side. Life is lovely!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.