July 24, 2018
Comfort Food, Main Dish, Soups/Stews,
Vegetables, Corn, Peppers, Mexican, Budget-Friendly, Cinco de Mayo, Weeknight Meals, Blender, Dutch Oven, Skillet, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Frozen Vegetables, Make it from scratch, Zucchini more
Add toRecipe Book
Add toShopping List
"Mexican street corn is a staple of Mexican life. Throw in some zucchini that your garden has overflowing and you have an amazing soup."
Place the corn and the zucchini in a 4-quart dutch oven along with the chicken broth. Bring to a boil over medium heat and reduce to a simmer.
Cook for 10 minutes.
While the corn is cooking, in a skillet add 1 teaspoon olive oil and saute the onion, garlic and celery for 5 minutes until softened.
Puree the onion mixture, 1/2 the corn zucchini broth mixture and tomatoes in a blender until smooth. Add the puree to the pot and cook for 5 minutes.
Using the same skillet, saute the chilis in the remaining teaspoon of oil for 5 minutes. Add to the pot. (The peppers should blacken and become soft). Add 2 tablespoons of the fresh cilantro as well as the salt and pepper to the soup. Cook for 5 minutes.
Remove from heat. Add the sour cream/yogurt and blend well. Garnish each serving with 1 teaspoon of cilantro and serve hot.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......