Corn Soup Is a Taste of Summer During Winter

 

By DANA SPARKS
Mayo Clinic News Network

Would you like a taste of summer in winter? Try this scrumptious corn soup.

Roasting develops the natural sugars in the corn to create a caramelized flavor and if you don’t have fresh jalapeños, use ½ teaspoon dried cayenne pepper.

FIRE ROASTED CORN SOUP

Serves 12

  • 4 cups corn kernels
  • 1½ tablespoons olive oil
  • 3 cups chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 teaspoons chopped garlic
  • ¼ cup all-purpose flour
  • 1 teaspoon cumin
  • 6 cups vegetable stock
  • 2 jalapeño peppers, minced
  • 1½ cups half-and-half
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon chopped parsley

Heat oven to 500 Fahrenheit. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour and cumin. Mix until the flour is evenly dispersed.

Add the vegetable stock and jalapeños and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper and parsley. Remove from heat and serve.

Nutritional information per serving size 8 ounces: 119 calories; 5 g total fat; 2 g saturated fat; 0 g transfat; 3 g monounsaturated fat; 9 mg cholesterol; 184 mg sodium; 17 g total carbohydrate; 2 g dietary fiber; 5 g total sugars; 3 g protein.

As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.

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