Roasted Corn Soup w/Roasted Red Pepper Coulis


  • 16 ounces frozen corn kernels or ~ 15 ears
  • fresh corn kernels
  • 1/2 tablespoon butter
  • 1 leek, sliced
  • 2 1/2 cups skim milk
  • 2 1/2 cups chicken stock (or vegetable stock)
  • 2 teaspoons Worcestershire Sauce
  • Bouquet Garni: bay leaf, parsley stems
  • thyme, peppercorns tied in sack
  • 1/2 cup evaporated skim milk
  • 2 tablespoons heavy cream
  • salt & white pepper to taste
  • 2 red bell peppers, roastedm skinned, seeded
  • chives


  • 1. Roast corn on sheet pan until slightly carmelized.
  • 2. Melt butter in stock pot and add leek and sweat until soft.
  • 3. Add milk, chicken stock, corn Worchestershire sauce and BGarni and cook until warm and flavors begin to come together. Remove BGarni.
  • 4. Blend with hand blender or in small batches in blender and return to pot.
  • 5. Taste and add evaporated skim milk and cream....season to taste with salt and white pepper.
  • 6. Take roasted red pepper and place in blender with a small amount of chicken stock (like about 2-3 teaspoons). Whirl until smooth.
  • 7. Place soup in heated bowls and top with a squiggle of coulis and chopped chives.


  • SERVINGS: 10
  • SOURCE: Char

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