See Also: Corn & Roasted Pepper Soup(recipes)
Chilled Roasted Red Pepper Soup(recipes)
Corn & Pepper Sauté(recipes)
Southwest Roasted Salmon & Corn(recipes)
Roasted Pepper Sauce(recipes)
Marinated Roasted Pepper Tapas(recipes)
Roasted Pepper & Tomato Salsa(recipes)
Roasted Red Pepper & Tomato Casserole(recipes)
Roasted Shanghai Pepper Salad(recipes)
Halibut with Roasted Pepper Sauce(recipes)

Corn & Roasted Pepper Soup (recipes)


Corn & Roasted Pepper Soup

(Serves 8)



Ingredients

2 medium onions, chopped

4-6 cloves garlic, chopped

1/2 stick butter

1 large red bell pepper, chopped, roasted

2 jalapenos, seeded and chopped, roasted

2 large tomatoes, chopped and preferably roasted

4-1/2 cups corn (fresh or frozen)

5-6 cups rich chicken broth

1/2 teaspoon dried oregano

1/2 teaspoon sweet paprika

salt to taste

1/2 teaspoon fresh ground pepper

3 sprigs Epazote



Directions

Saute onions and garlic in butter. When slightly translucent, add jalapeno and saute briefly. Add the bell pepper and saute for a few minutes. Add the tomatoes and corn and about 3 cups chicken broth; bring to a boil, then lower heat and simmer 15 minutes. Puree in a blender in batches until velvety. Return to pot with additional 2-3 cups broth, oregano, paprika, salt, and pepper. Simmer 15 minutes; add the Epazote during the last 5 minutes. In each warmed bowl, place a handful of fried tortilla chips, about 4 strips of chile, and grated cheese, then ladle the piping hot soup over them. Garnish with additional strips of chiles and fresh Epazote sprigs.