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Serves 12-16
Ingredients
¼ cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chiles
1 jalapeno pepper, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
¼ teaspoon cayenne pepper
6 ears fresh (or 4 15-ounce cans) corn
4 (32 ounce) boxes corn soup
2 scallions, green part only, chopped, for garnish
Preparation
In a large stockpot, melt margarine over medium heat. Add onion, green chiles, peppers and spices. Saute until vegetables are tender. Scrape corn kernels off cobs and stir into vegetables. Add boxes of soup and bring to a boil. Reduce heat and simmer for about 20 minutes. Garnish with scallions if desired.
Tags: corn, SOUPS, VEGETARIAN
This one just went on the menu for our Tex-Mex Purim Seuda. YUM!
The soup went over to rave reviews. However, I would say that I could have easily fed 20 from this amount, not the 12 – 16 listed.
This soup is tasty and colorful. Thanks for the picture.
Only thing is, where does one find boxed corn soup?
I found butternut squash corn soup and other mixes in a box but not plain corn soup?