Smoky Corn Soup

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smoky corn soup with avocado

It’s been soup, soup, and more soup around these parts. Single-digit temps, ice, sleet, snow, and everything in between means comfort foods errr-day. And one of the best things about soup? It’s easy to make a big batch and freeze leftovers for later! Perfect after a long, cold day when all you want to do is get cozy on the couch and binge-watch Netflix. That’s right…I’m prepping for Season 3 of House of Cards releasing later this week. Who’s with me?!

This Smoky Corn will help heat things up quick, especially with the addition of jalapeno! If you prefer a less spicy soup, feel free to omit the jalapeno completely, or just remove the seeds before dicing the pepper.

I love the smokiness of chipotle peppers, so I add them to soups, braised meats, and dips whenever I can. You can have a lot of fun with different soup toppings with this recipe! Avocado, sriracha sauce, and these Jalapeno Salsa Pumpkin Seeds added a nice touch of color to my big bowl of golden soup. What other toppings would you add? 

I hope everyone is staying safe out there! Keep thinking warm thoughts and spring will be here soon :)

smoky corn soup

Smoky Corn Soup


Ingredients
1 tablespoon butter
3/4 cup finely shredded carrot (about 1 medium carrot)
1/4 cup diced white onion
1/2 finely diced jalapeno (remove seeds for a less spicy soup)
10 oz frozen corn kernels
1/4 cup diced ham
2 chipotle peppers in adobo sauce, chopped
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon black pepper
24 fl oz vegetable broth
8 fl oz 2% milk
4 fl oz water

Directions
1. In a large stock pot, heat butter over medium heat until melted. Add carrots, onion, and jalapeno and cook for about 5-6 minutes, stirring occasionally. Add corn, ham, chipotle peppers, garlic and spices. Cook for 5 more minutes.
2. Add the vegetable broth, milk, and water to stock pot. Bring liquid to a low boil, then reduce heat and simmer for 15 minutes.
3. Using an immersion blender, carefully blend soup until smooth. If using a blender, be sure to cool the soup first before processing in the blender and then reheat before serving (this will help you avoid a hot explosion of soup!).
4. Serve with avocado slices and top with raw pumpkin seeds and sriarcha if desired.

Tomato Wellness Blogger Madness

The Tomato Products Wellness Council strives to increase awareness about the health benefits of tomato products based on the latest research and to promote the health of families by sharing meal solutions featuring tomato products.


For those following me on Instagram (karmanmeyer) or Twitter (@KarmanRD), you may have already heard about this delicious recipe contest hosted by the Tomato Products Wellness Council.

But in case you missed it, I wanted to share the link to the contest, currently narrowed down to 16 tomato-tastic recipes, with one of them being my very own Pasta Puttanesca! Have you ever made a homemade marinara sauce? This one is super easy and packed full of veggies–you’ll wonder why you’ve never made it from scratch before! There are a lot of amazing dishes in the Sweet Sixteen so be sure to check them out by clicking on the image below. If you’d like to vote for my Pasta Puttanesca recipe, you’ll find it under Division 1, but voting for this round ends this Friday!

tomato wellness

Thanks for your support :)

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