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Rosemary Corn Soup

When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma
  • Total Time
    Prep: 30 min. Cook: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 tablespoons butter, divided
  • 7-1/2 cups fresh or frozen corn, divided
  • 6 cups chicken broth
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1 medium sweet red pepper, chopped
  • 1 cup half-and-half cream
  • Salt and pepper to taste

Directions

  • In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  • Cool; process in batches in a blender or food processor until pureed. Return to the pan.
  • In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
Nutrition Facts
1 cup: 239 calories, 10g fat (5g saturated fat), 26mg cholesterol, 789mg sodium, 35g carbohydrate (14g sugars, 5g fiber), 8g protein.

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