Rosemary Corn Soup Recipe
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
- 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
- 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. Yield: 8 servings.
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.
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