Smokey Corn Soup

Happy Thursday fellow foodies!

 It is very cold and wet here in the desert today, and the weather has me feeling like a bowl of soup. After looking through my arsenal of recipes, I decided on something I haven't made on over 15 years. You could almost call this recipes a "chowder" as it is very thick and creamy, but whatever you call it, it is really yummy and sure to make even the pickiest eater in your house (mine is a six year old girl)  sing your praises and ask for a second helping!

Here is the recipe:

Spicy Corn Soup for a Cold Day
1 Lb. frozen or fresh sweet corn kernels (about 4 cups)
1/2 cup diced onion
1/2 cup diced semi-dry cured sausage-such as salami or summer sausage
1 clove garlic-minced
1 Tbs. Smoked paprika
1 tsp. cumin
1 tsp. coriander
4 cups chicken stock (I use Swanson's)
1 can black beans-drained and rinsed
1 red bell pepper (Or a 4oz. jar of diced pimentos)
1 cup heavy cream (or low fat cream)
sour cream or crème fraiche to garnish

In a 6-8 quart stock pot sauté the onions and the sausage over medium heat for about 5 minutes, just until the onions are browned. add the garlic and sauté a minute or two more.

While the onions are cooking thaw the frozen corn under a little warm running water. Drain the corn thoroughly, and add the corn along with the paprika, cumin, and coriander to the cooked onion mixture. stir and turn the heat to high. While constantly supervising and stirring as need to prevent the corn from burning, sauté the corn until it starts to brown a little-about 5 minutes).

Add the chicken stock and the black beans, turn the heat to medium and simmer for 30-40 minutes.

While the soup is cooking: Char the skin of the pepper until it is black over an open flame, directly under your broiler, or on a grill.

When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.


Once the soup is ready, place half of the soup in a blender with the cream. Puree until very smooth and velvety. Pour back into the pot and bring back to ta simmer. Ladle into 4-6 bowls and garnish with the peppers and a dollop of sour cream.

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