Wednesday, 09 June 2021 03:42

Soup's On!

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I know it's difficult to think about soup when it's a double-deodorant kind of day. But I still eat soup in the summer. I'm particularly addicted to Panera's Summer Corn Chowder. And whenever they pull this soup off the menu in the fall, I tear-up just a little. LOL 

Whether you've had the Summer Corn Chowder or not, here's a copycat recipe for it. Thanks, MyRecipes!

Summer Corn Chowder

Ingredients:

4 tablespoons unsalted butter

½ cup red bell pepper

½ cup diced green bell pepper

4 minced garlic cloves

1 medium white onion, chopped

1 medium jalapeño pepper, seeded and finely chopped

¼ cup all-purpose flour

5 cups low-sodium vegetable stock

1 ½ cups heavy cream

4 cups fresh sweet corn kernels

1 russet potato, diced

2 teaspoons salt

¾ teaspoon smoked paprika

½ teaspoon cracked black pepper

¼ teaspoon ground cayenne pepper

2 plum tomatoes, diced

1 tablespoon fresh lime juice

1 tablespoon white wine vinegar

3 tablespoons chopped fresh cilantro

Directions:

Step 1
Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.

Step 2
Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.

Step 3
Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.

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