Wa-hoo soup

0 likes 0 comments Recipe by Janice Sutherland

Ingredients

2 cobs fresh corn (I usually use frozen kernel corn, about 4 cups)
2 or jalapeno peppers, whole (use more or less, depending on the heat you like)
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup red pepper, finely chopped
3 1/2 cups canned cream corn
2 tbsp chopped garlic
3 cups milk
1/2 tsp cayenne pepper
1/2 tsp cumin
2 tbsp butter
salt & pepper to taste

Directions

1. Roast corn and Jalapeno in the oven at 375ºF for 45 minutes. The corn will have a golden brown colour when it is done.
(If you are using the frozen corn spread it out on a cookie sheet to roast, if you line the cookie sheet with tin foil clean up will be easy. )

2. Cut the corn from the cob. Seed and chop the jalapenos.

3. In a pot on medium heat saute onions, red and green peppers, garlic and spices in butter.

4. Add creamed corn, roasted corn, milk, chopped jalapeno and let simmer 15 min.

5. Add salt to taste if necessary

main courses April 23, 2011 20:15