I'll admit it doesn't look like much in all its beigeness, but corn soup is one of those cheap and easy throw together soups that takes almost no time to prepare and cook and it taste delicious. As sweet and light as you need it to be in Summer while still being a great canvas to carry a bit of stodge in Winter, it's a versatile little bowlful for any time of the year.
2 roasted red peppers, chopped*
1 medium onion, finely chopped
2 tbls vegetable oil
4 cups of sweetcorn (fresh or frozen)
3 cups of chicken or vegetable stock
1/2 cup of milk or cream
salt and pepper to taste
* For roasted red peppers you can either take two red peppers and char them on a grill until black, pop them in a plastic bag for ten minutes or so and then remove all the skin and innards, or you can do like I do and keep a jar of roasted red peppers in the fridge. They're even cheaper than buying fresh most of the year too.
- Start by sweating the onion in a large pan in the oil over a low heat until they soften, adding a little salt to the onion helps it release its juice a little quicker.
- Once the onions have softened, add the red peppers and sweetcorn and stir to combine.
- Add the chicken stock, bring the soup up to the boil and then reduce to a simmer for 10-15 minutes or until the corn is tender.
- Remove the soup from the heat and blend. I use a stick blender for this because I like this soup pulpy with a few chunks but if you prefer a smooth soup use a blender or food processor.
- Transfer the soup back to the pan, add the milk or cream and season to taste. Bring the soup back up to a simmer and serve.
The soup is also good with some crumbled crispy bacon stirred through, or add some cooked cubed potatoes and a handful of leftover shredded chicken on cold days for a more substantial meal.
You can also make a large pot of this soup and keep in the fridge for easy lunches all week, just leave out the milk when you first make it. Blend the soup and store in the fridge, then add a splash of milk as you reheat each bowlful.