I love corn. It was one of the hardest things to give up when I was low carbing. This soup was so creamy and with a bit of spice. yum!
- 2 red peppers
- 2 Tbsp vegetable Oil
- 1 onion, finely chopped
- 3-4 cup corn niblets
- 3 cup chicken stock
- 2/3 cup light cream
dry fry the peppers over medium heat on a griddle. Turn frequently until the skins are blistered all over. Transfer the red peppers to a plastic bag and keep it closed to keep the steam in. Set aside for 20 minutes. Remove the peppers and peel the skin off.
Cut peppers and remove the seeds. Dice into quarter inch pieces. Set one pepper aside.
In a large saucepan, heat the oil over low heat. Add onions and sauté until soft. Raise the heat to medium and stir in one of the diced pepper and corn. Cook for five minutes.
Transfer the contents into the food processor. Add chicken stock and process until smooth.
Return the soup to a pan and add cream, salt and pepper. Add the second pepper to the pan.
Nutritionals (will come later…my internet is not good enough to work it out now)