This is one of our favorite summer soups.
¼ cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chiles
1 jalapeno pepper, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
¼ teaspoon cayenne pepper
6 ears fresh (or 4 15-ounce cans) corn
4 (32-ounce) boxes corn soup
In a large stockpot, melt margarine over medium heat. Add onion, green chiles, peppers and spices. Saute until vegetables are tender. Scrape corn kernels off cobs and stir into vegetables. Add boxes of soup and bring to a boil. Reduce heat and simmer for about 20 minutes.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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One Response
This was an excellent suggestion. I tried the soup for lunch today and absolutely adored it. I’m taking in leftovers to work tomorrow, for myself of course!
I doubled the pepper in it, and it definitely helped the overall flavor.