Southwest Corn Soup

A tasty soup consisting of red onion, green pepper, red pepper, garlic, corn, chicken stoack, heavy cream and our Southwest Dip.

Ingredients

  • 1 Tbsp. Olive oil
  • 1/2 cup Red onion, diced
  • 1/2 cup Green pepper, diced
  • 1/4 cup Roasted red pepper, diced
  • 1 Tbsp. Garlic
  • 3 cups Corn, frozen
  • 4 cups Chicken stock
  • Salt and pepper to taste
  • 1/2 cup Heavy cream
  • 1/2 cup Robert Rothschild Farm Southwest Dip
  • 1/4 cup Red onion, diced
  • 1/4 cup Green pepper, diced
  • 1/4 cup Roasted red pepper, diced
  • 1 cup Corn, frozen
  • Directions
    1. Heat oil in a large saucepan. Add onion and cook until slightly translucent.
    2. Add peppers and continue to cook for approximately 3 minutes. Add garlic and cook for 1 minute. Add corn, chicken stock and salt/pepper. Bring to a boil and then reduce to simmer. Simmer for 30 minutes.
    3. Remove from heat and let cool slightly. Puree mixture in blender or food processor. Strain mixture back into saucepan. Whisk in heavy cream and Southwest Dip. Continue to simmer for 5 minutes. Add remaining onion, peppers and corn. Simmer until vegetables are softened. Serve immediately.

Products used in this recipe

Southwest Dip
Southwest Dip
$8.99
   

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