Great soups don’t have to be difficult. Using the same core ingredients, you can create two very different soups that compliment each other perfectly.
This recipe was created for the October Anyday Magic dinner make over challenge. The Dairy Farmers of Canada challenged me to share my own twist on corn chowder using real dairy (yum!). You can submit your own dinner make over on the Anyday Magic site.
The sweetness of the corn soup tempers the heat from the red pepper soup and the tortilla crisps add the perfect amount of crunch.
Roasted Red Pepper and Corn Soup
- 2 cups 10% half-and-half cream
- 5 sweet red peppers
- 5 ears fresh sweet corn, shucked, silks removed
- 2 large potatoes, peeled and diced
- 2 tbsp all-purpose flour
- 1 ½ cup chicken or vegetable stock
- 1 carrot, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 bay leaves, dried
- 2 tbsp oil
- 1 tbsp fresh ginger, minced
- pinch of cayenne
- salt and pepper
Crispy Tortilla Crisps:
- 2 large store bought flour tortillas
- 1 1/2 cup Canola oil (or any oil with a high-smoke point)
- ¼ cup sour cream, for garnish
- ¼ cup fresh basil, finely chopped
For the sweet corn soup:
- Cut the raw kernels off the ears of corn. Don’t try to cut too close to the base of the kernels.
- In a large saucepan heat 1 tbsp oil over medium heat. Sautée ½ of the onion, 1 clove of garlic, 3/4 tsp salt, 1/4 tsp pepper until softened. Stir in carrots, corn kernels and ginger and cook for 5 minutes. Pour in 1 cup of water and ¾ cup stock; bring to a boil over high heat. Add bay leaves, reduce heat, cover and simmer for 10 minutes or until carrots are tender. Remove from the heat and allow to cool; once cool, remove bay leaves and puree in a blender. Return to heat, whisk flour into cream, and gradually stir into pot. Simmer, uncovered, stirring often until slightly thickened
For the roasted red pepper soup:
- To roast sweet red pepper, grill or broil over medium-high heat, turning often, until peppers are puffed and charred. Once roasted, place peppers in a heat-proof bowl and cover with cling wrap. Let cool; peel, seed and dice
- In a large saucepan heat 1 tbsp oil over medium heat. Sautée ½ of the onion, 1 clove of garlic, 3/4 tsp salt, 1/4 tsp pepper, and ¼ tsp of cayenne until softened. Stir in potatoes and roasted red pepper and cook for 5 minutes. Pour in 1 cup of water and ¾ cup stock; bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Remove from the heat and allow to cool; once cool puree in a blender. Return to heat, whisk flour into cream, and gradually stir into pot. Simmer, uncovered, stirring often until slightly thickened.
For the crispy tortilla crisps:
- Begin heating the oil over medium high heat in a sauce pan. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees F.
- Tightly roll the tortilla and cut sagittally in half. Cut 1/4″ cross-sectional cuts. Fry for 1-2 minutes until golden brown. Drain excess oil, lightly salt the crisps, and allow to sit on a paper-towel lined cookie sheet until ready to use.
Pour corn soup and roasted red pepper in a bowl at the same time using two different ladles. Place a dollop of sour cream in the center and garnish with crispy tortilla chips and fresh basil.