How To Make Anaheim Pepper and Corn Soup
A savory soup made with roasted anaheim peppers and fresh corn, topped with cilantro and a dollop of sour cream.
Serves:
Ingredients
- 4 Anaheim peppers
- 4 ears of corn, shucked and kernels removed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 tsp of cumin
- Salt and pepper to taste
- 1/4 cup of chopped cilantro
- Sour cream for serving
Instructions
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Preheat the oven to 400°F. Place the Anaheim peppers on a baking sheet and roast for 20-25 minutes until the skin is charred.
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Remove the peppers from the oven and place them in a plastic bag for 10 minutes to steam and loosen the skin.
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Once cool enough to handle, remove the skin, stems, and seeds from the peppers and coarsely chop them.
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In a soup pot, sauté the onions and garlic until soft and fragrant.
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Add the roasted peppers, corn, cumin, and broth to the pot.
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Bring the soup to a boil, reduce heat and simmer for 20-25 minutes until the corn is tender.
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Use a blender or immersion blender to puree the soup until smooth.
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Season with salt and pepper to taste.
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Serve with a dollop of sour cream and chopped cilantro on top.
Nutrition
- Calories : 183kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 809mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 7g
WRPM Ingredient
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