Two weeks ago, my family got a flu! All of us was suffering from cough and cold. And I don’t feel like doing anything. I don’t have the energy to cook. But I need to. So inspite of being sick. And I want to cook some soup and something light. So I raid my fridge and see what stuff do I have on hand. I found a bunch of red capsicum, corn, eggplants, okra, green beans, cilantro, etc! I figure I can make some corn soup, but corn soup is not really inviting my appetite. And I finally decided to try to make some Chili Corn and Red Capsicum and let me tell you in my opinion is a success! Very easy it took 30mins to cook or less! This recipe yield 4 servings. And the cooking time is 30mins.
Chili Corn and Red Capsicum Soup
- 2 Red Capsicum (bell pepper) ,dice
- 4 corn on a cob or 2 cups of frozen corn
- 2 tablespoon fresh cilantro, finely chopped or 2 dash of dried cilantro
- 1/2 cup heavy cream
- 2 cups vegetables stock
- 2 cups water
- 1 small onion finely chopped
- 1 small red chili, finely chopped or
- 2 oz of butter
- 1 cup of shredded mozzarella (optional)
- 1 tablespoon flour
- Cut the kernels off the corn cobs.
- Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
- Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
- Increase the heat to medium and add the cilantro. Cook , stirring, for 30 seconds or until fragrant.
- Sprinkle with the flour and stir for a further minute.
- Remove from the heat and gradually add the vegetable stock, stirring together.
- Add the water and return to the heat.
- Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
- Cool slightly.
- Ladle about 2 cups of the soup into the blender and puree until smooth.
- Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
- Poured the shredded mozzarella.
- Season to taste with salt and pepper.
- Sprinkle with cilantro leaves to serve.
- Serve with grilled cheese or pitta bread.
I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!
Have a great day everyone!