By DANA SPARKS
MAYO CLINIC NEWS NETWORK
If you are ready to dive into summer’s flavors, try this scrumptious corn soup.
Roasting develops the natural sugars in the corn to create a caramelized flavor and if you don’t have fresh jalapenos, use 1/2 teaspoon dried cayenne pepper.
FIRE ROASTED CORN SOUP
Serves 12
- 4 cups corn kernels
- 1½ tablespoons olive oil
- 3 cups chopped onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 teaspoons chopped garlic
- ¼ cup all-purpose flour
- 1 teaspoon cumin
- 6 cups vegetable stock
- 2 jalapeno peppers, minced
- 1½ cups half-and-half
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon chopped parsley
Heat oven to 500 Fahrenheit. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.
In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour and cumin. Mix until the flour is evenly dispersed.
Add the vegetable stock and jalapenos and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper and parsley. Remove from heat and serve.
Nutritional information per serving size (8 ounces): 119 calories; 5 g total fat; 2 g saturated fat; 0 g transfat; 3 g monounsaturated fat; 9 mg cholesterol; 184 mg sodium; 17 g total carbohydrate; 2 g dietary fiber; 5 g total sugars; 3 g protein.
As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.
View other low-fat recipes, such as Strawberry and Avocado Salsa, Low-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.