Rosemary Corn Soup

Name: Rosemary Corn Soup
Ingredients: 2 cups chopped onions; 1/2 cup diced carrot; 1/2 cup diced celery; 3 tablespoons butter, divided; 7-1/2 cups fresh or frozen corn, divided; 6 cups chicken broth; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 garlic cloves, minced; 1/4 teaspoon cayenne pepper; 1 medium sweet red pepper, chopped; 1 cup half-and-half cream; Salt and pepper to taste

12 ingredients

3 steps

Ingredients

2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste

Directions

1

In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2

Cool; process in batches in a blender or food processor until pureed. Return to the pan.
3

In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.