Monday, January 6, 2014

Maque Choux Soup

Here is one more soup recipe for you.  Considering the frigid temperatures across the country, I thought it might be warranted!  This Southern Living recipe appears to be quite light.  The recipe is entirely vegetables, spices, and chicken broth with the exception of a small amount of sour cream (and I used low-fat) and a small amount of white cornmeal.


Recipe Notes
I topped this soup with cooked, chopped center-cut bacon.  Southern Living also recommended chopped fresh flat-leaf parsley and fresh lime juice.

  • 3 c. fresh corn kernels (approx. 6 ears)
  • 1 medium-sized orange bell pepper, chopped
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 32-oz. container chicken broth
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 c. sour cream
  • 3 tbsp. plain white cornmeal
  • Assorted toppings (see above)
1.  Stir together corn and bell pepper in a large skillet over medium high heat.  Stir constantly for approximately 5 minutes or until vegetables begin to char.
2.  Transfer corn and bell pepper mixture to a 3-quart saucepan.  Add cumin and coriander and cook, stirring constantly, for 2-3 minutes more.
3.  Add chicken broth and process with a handheld blender or a regular blender until slightly smooth.  Note: if you use a regular blender, you will have to repeat the process at least 2-3 times given the space constraint in the blender bowl.
4.  Return corn mixture to the saucepan and bring to a light boil over medium-high heat.  Reduce heat to medium low and simmer, stirring often, for approx. 5 minutes.
5.  Stir in salt and pepper.
6.  Whisk together sour cream and cornmeal in a small bowl.
7.  Whisk in 1/2 c. soup to the sour cream mixture.
8.  Add sour cream mixture to soup pot.
9.  Simmer, stirring occasionally, for 5 minutes or until thickened.
10.  Serve hot with desired toppings.

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