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Southwestern Corn And Red Pepper Soup

Southwestern Corn And Red Pepper Soup
Need a gluten free and vegetarian soup? Southwestern Corn And Red Pepper Soup could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains about 10g of protein, 9g of fat, and a total of 214 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up bell pepper, sharp cheddar cheese, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Cook corn, bell pepper, and 1/2 cup chopped green onions in a Dutch oven over medium-high heat 2 minutes.
Ingredients you will need
Green OnionsGreen Onions
Bell PepperBell Pepper
CornCorn
Equipment you will use
Dutch OvenDutch Oven
2
Add chicken broth and evaporated milk. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Ingredients you will need
Evaporated MilkEvaporated Milk
Chicken BrothChicken Broth
3
Puree 1 cup of corn mixture in an electric blender until smooth; return mixture to Dutch oven. Stir in cheese, salt, and ground red pepper.
Ingredients you will need
Ground Cayenne PepperGround Cayenne Pepper
CheeseCheese
CornCorn
SaltSalt
Equipment you will use
Dutch OvenDutch Oven
BlenderBlender
4
To serve, ladle 1 1/4 cups soup into each of 4 individual serving bowls.
Ingredients you will need
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
5
Sprinkle each with 1 tablespoon green onions and black pepper.
Ingredients you will need
Black PepperBlack Pepper
Green OnionsGreen Onions
DifficultyNormal
Ready In30 m.
Servings4
Health Score29
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsFallWinter
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