Southwest Corn Soup

Southwest Corn Soup has a little heat and a lot of corn. That's crumbled bacon bits on top. Cubed ham works well too.

Corn is a little sweet.  It matches up well with the sweet goodness of Sunflower Whole Wheat Bread.

This soup is marvelous with a grilled cheese sandwich. A grilled cheese sandwich is out of this world on Diego's Jalapeno Cheddar Bread.

Ingredients

3 tablespoons olive oil
2 cloves garlic, minced
1 medium sweet onion, chopped
4 yellow chile peppers (or 3 Anaheim peppers), seeded and diced
1/2 red bell pepper, seeded and diced
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
2 teaspoons ground cumin
1/2 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon ground pepper
4 cups chicken broth
2 cups water
5 cups fresh corn kernels plus the milk scraped from the cobs
2-3 tablespoons fresh, minced cilantro

Directions

1. Heat the olive oil in a large pot.  Add the minced garlic, onion, diced peppers, carrots, and celery.  Sauté over medium heat.  Continue cooking until tender, about 10 minutes.   Add the cumin, coriander, salt and pepper.
2. Add the chicken broth and water and bring to a boil.  Then add the cilantro and corn and simmer over low heat for 15 to 20 minutes or until the corn is tender. Garnish with sour cream and more cilantro if desired.