sw corn and roasted pepper soup

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another crockpot recipe

 

 

* Exported from MasterCook *

 

Southwestern Corn and Roasted Red Pepper Soup

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 dried New Mexico chile pepper

1 cup boiling water

1 large onion -- diced

6 cloves garlic -- minced

1 tablespoon cumin seed

1 tablespoon chopped rosemary -- (dried or fresh)

1 bay leaf

1 teaspoon salt -- or to taste

1/2 teaspoon ground pepper

4 cups corn kernels -- thawed if frozen

6 cups vegetable stock

2 roasted red bell peppers -- cut into 1/2-inch cubes

2 cups whipping cream

finely chopped cilantro or parsley

 

1. In a heatproof bowl, soak chili pepper in boiling water for 30 minutes.

Drain.

 

2. In blender or food processor, puree chili, onion, garlic, cumin seed and

rosemary with 1/2 cup stock. Add to slow cooker stoneware along with remaining

stock, bay leaf, salt, black pepper and corn.

 

3. Cover and cook: LOW 6 to 8 hours; HIGH 3 to 4 hours.

 

4. Add roasted bell pepper and whipping cream. Cover and cook on HIGH for 15 to

20 minutes, until heated through. Discard bay laf. Spoon into individual bowls

and garnish with parsley or cilantro.

 

with full-fat cream 407 Calories; 26g Fat (54.1% calories from fat) [23g fat are

from cream]

 

VARIATION:

Garnish with tortilla chips, salsa, jicama, and/or avocado

 

Description:

" Vegetarian version "

Yield:

" 8 cups "

 

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Per Serving (excluding unknown items): 407 Calories; 26g Fat (54.1% calories

from fat); 8g Protein; 40g Carbohydrate; 5g Dietary Fiber; 83mg Cholesterol;

1516mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 5 Fat.

 

NOTES : Serve as starter or with sandwich or hot sourdough bread

 

Nutr. Assoc. : 0 0 0 0 0 1286 0 0 0 0 0 0 0 0

 

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