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Receta Corn And Red Pepper Soup

by Global Cookbook

Ingredientes

4 x ears fresh corn, husks and silk removed 4 med green onions 2 Tbsp. butter or possibly extra virgin olive oil

1 lrg red bell pepper, diced 3 c. lowfat milk or possibly equal parts lowfat milk and chicken stock or possibly broth Salt and freshly grnd pepper to taste

Direcciones

1. Remove kernels from the ears, using a sharp knife or possibly corn cutter. Place kernels into bowl. Use flat side of knife blade to scrape cobs, squeezing out the milky juice from the base of the kernels; add in to kernels in bowl. Puree half the kernels in a food processor; return to bowl of cut kernels. Slice white and pale green parts of the green onions, reserving some of the green tops for garnish.
2. Heat butter in a large saucepan. Add in green onion and pepper, and cook over moderate heat till soft but not brown. Add in corn, stir and cook 2 min; add in lowfat milk. Bring soup just to a boil, reduce heat and simmer 10 min. Season to taste and serve, garnished with minced green onion tops. Shrimp variation: Omit red peppers. Substitute 1/4 lb. raw shrimp, peeled and roughly minced.
3. Green chili variation: Substitute 1 or possibly 2 canned mild green chilies, seeded, for the red pepper. Garnish soup with cilantro leaves. Smoked salmon variation: Substitute 1/4 lb. boneless smoked salmon or possibly trout, diced or possibly shredded, for the red peppers.

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