Just made this soup and it is so simple and good I had to share. Kevin and I picked up some corn at the Raleigh Farmers Market and we had extra. I was going to freeze it but then one of my WW members told me about this recipe. Hope you enjoy.
Spicey Corn on the Cob Soup
6 medium ears of corn , husk and remove corn kernels: reserve cobs
1 1/2 Tbsp. olive oil
3 medium garlic cloves, minced
2 medium jalapeno peppers, minced
1 cup finely chopped onion
1/2 cup finely chopped celery
1 1/2 tsp cumin
1 tsp. tumeric
4 cups chicken or vegtable broth
2 cups water
1 1/2 salt
1 tsp pepper
1/2 cup chopped sweet red pepper
1/4 cup minced cilantro
1/4 cup minced scallions
Heat oil in large pop, add garlic, saute for 1 minute.
Add jalapeno and onion, saute until soft, about 5 minutes.
Add celery, cumin and tumeric, cook for 1 minute more.
Add broth, water and cobs; bring to a boil. Reduce heat to simmer for 15min.
Remove cobbs, add corn (reserve 1Cup), salt, pepeer; simmer 15 min. more.
Puree soup, Garnish with rep pepper, cilanto, scallion and reserved corn. Serve hot or at room temperature.
Yum!
