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Rosemary Corn Soup

When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma

8 ServingsPrep: 30 min. Cook: 30 min. + cooling

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

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

2 of 2

Rosemary Corn Soup (continued)

Directions (continued)

8 servings.

Nutrition Facts: 1 serving (1 cup) equals 239 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 789 mg sodium, 35 g carbohydrate, 5 g fiber, 8 g protein.