Smoky Corn Soup
- In a large skillet, heat the olive oil over high heat. Add red bell pepper, corn, garlic and onion. Sauté for 10-15 minutes until soft and slightly charred.
- In a blender, combine the sautéed mixture, chicken broth, half and half and seasonings. Purée until smooth.
- Transfer the soup to a medium saucepan. Bring to a boil, reduce heat and simmer for 3 minutes, stirring occasionally. Transfer to serving bowls.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen
2 tablespoons Carlini Extra Virgin Olive Oil
1 cup diced red bell pepper
2 cups Happy Harvest Whole Kernel Corn, drained
1 teaspoon Stonemill Essentials Minced Garlic in Olive Oil
1/3 cup diced onion
14.5 ounces Chef's Cupboard Reduced Sodium Chicken Broth
1/3 cup Friendly Farms Half & Half
3/4 teaspoon Stonemill Essentials Ground Paprika
2 pinches Stonemill Essentials Chili Powder
1/2 teaspoon Stonemill Essentials Ground Cumin
3/4 teaspoon Stonemill Essentials Iodized Salt
3/4 teaspoon Stonemill Essentials Ground Black Pepper