Corn Soup Recipe
This delicate corn soup recipe gains a touch of richness from full-fat sour cream and an added bite of sweet from red pepper. Corn in its various forms is available throughout the year which means this soup can be made at any time. It is quick, easy and a great way to start a meal or anchor one with a side salad
Ingredients
- 3 cups frozen corn
- 1 red bell pepper diced
- 1 small onion, diced
- 1/2 cup sour cream
- 3 tbsp butter
- 3 cups chicken broth
- 1 tsp salt
- 1 tsp paprika
- olive oil
Directions
- Melt butter in a saucepan, add diced onions and cook for three minutes.
- Place all of the ingredients, except for the corn, in a blender and puree for 4 minutes.
- Pour corn and blended ingredients into a medium-sized pot and cook covered on low heat for 30 minutes.
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