Peeled Corn on the Cob

Corn Soup With Roasted Red Pepper Puree

With the first fall days in September, why not make this soup? I think I should call it goodbye summer soup! Corn is usually still around, so are peppers and fresh sage is too! Yellow corn will give the prettiest colour, taste and texture. If you don’t have time to roast the peppers for the  garnish, use roasted red peppers from a jar, although I still think you get a better taste if you  roast your own.

Makes 4 Servings

1 Tbsp. butter
2 onions, chopped
1 clove garlic, minced
1 ½ tsp. finely chopped fresh sage or ¾ tsp. dried, crumbled sage
4 cups corn kernels, from approximately 4 – 6 cobs of corn
2 Tbsp. unbleached flour
1 ½ cups chicken stock, either homemade (see below)  or low-salt chicken broth
1 cup homogenized milk, not low fat
½ tsp. salt

Roasted Red Pepper Puree:

1 sweet red bell pepper, roasted, peeled & seeded (see below)
2 Tbsp. milk
1 tsp. minced jalapeno (or a pinch of cayenne pepper)
¼ tsp. each salt & freshly ground black pepper

In a large pot, melt butter over medium heat; cook onions and garlic covered, stirring occasionally, for 3 minutes or until softened. Stir in the corn, cook, stirring for 5 minutes or until corn is tender; add the fresh sage. If using dried sage add to the onions and garlic at the beginning of the recipe. Remove 1 cup of mixture and set aside.

Stir in the flour and coat the vegetables; cook for 1 minute. Add the stock and bring to a boil, stirring frequently; reduce heat to low, simmer for about 5 minutes or until thickened. Cool the mixture for 20 minutes (see below). In a blender or food processor, puree corn mixture in batches and return to the pot. Stir in reserved corn mixture, milk and salt; heat until hot but do not boil as the milk will curdle.

Meanwhile, make the red pepper sauce:
In a blender, puree red pepper, milk, jalapeno, salt and pepper.

To serve the soup, ladle into warm bowls and swirl about 2 Tbsp. of the red pepper puree on top of each serving.

Helpful link to Making Stock.  And for Charred/Roasting Peppers.

Note about pureeing liquids: for safety reasons, please cool down whatever you would like to puree to prevent any mishaps.

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