When I began to sauté corn kernels, it was like I’d discovered a new vegetable! It tastes like corn right off the barbecue. I serve this soup all year round; it makes an elegant starter at a dinner party.
1. Spray a large non-stick skillet with cooking oil and place over medium-high heat. Sauté the corn for about 8 minutes, until it is lightly charred. Set aside.
2. Spray large saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the onion and garlic; sauté for 5 minutes, just until the onion is lightly browned.
3. Add the stock, rice, sweet potato, salt, pepper and corn. Cover and simmer for 30 minutes or just until the rice is tender.
4. Combine the milk and flour in a small bowl until smooth. Stir into the soup and add the red peppers. Simmer for 2 minutes or just until slightly thickened. Ladle into individual bowls and garnish with basil.
1 can (12 oz) corn kernels, drained, or 2 cups frozen corn, thawed
2 tsp vegetable oil
1 cup chopped onion
1 1/2 tsp minced fresh garlic
4 cups vegetable or chicken stock
1/3 cup wild rice
pinch of salt and freshly ground black pepper
3/4 cup 2 percent evaporated milk
2 Tbsp all-purpose flour
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh basil or dill
1 cup peeled diced sweet potato
Nutritional Analysis per Serving
Protein 8.5 g
Fat 3.4 g
Saturated Fat 0.8 g
Carbohydrates 29 g
Cholesterol 3.7 mg
Sodium 274 mg
Fiber 3.4 g
Prep Time: 10 minutes
Cook Time: 45 minutes
Make Ahead: Prepare soup up to a day in advance, adding more stock if too thick.