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Sweet and Sour Corn Soup with Glazed Red Peppers

1 tablespoon Real California butter

1 large onion, chopped

1 tablespoon firmly packed brown sugar

4 cups fresh or frozen corn kernels

1 can (14 oz.) reduced-sodium chicken broth

1/8 teaspoon black pepper

Glazed Red Peppers (recipe below)

In a saucepan, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, about 7 minutes or until onion is soft. Add sugar; cook, uncovered, over medium heat, stirring occasionally, about 7 minutes or until onion browns. Add 3 cups corn, broth and pepper; bring to a boil. Cook over medium heat for 5 minutes. In 2 batches, process soup in food processor for 2 minutes. Return soup to saucepan; add remaining 1 cup corn kernels and 1 cup water. Bring to a boil. Ladle into bowls and garnish with Glazed Red Peppers.

 

Makes 4 one-cup servings

Nutrition Information Per Serving: 241 calories; 8 g fat; 15 mg cholesterol; 58 mg sodium; 40 g carbohydrate; 5 g fiber; 8 g protein

 

GLAZED RED PEPPERS

1 red bell pepper, finely chopped

1 tablespoon Real California butter

1 tablespoon balsamic vinegar

1 clove garlic, finely chopped

In a small saucepan, simmer pepper in 1/3 cup water over medium heat about 15 minutes or until very tender. Drain; add butter, vinegar and garlic. Cook over medium heat, stirring occasionally, about 5 minutes.

 

Makes about 3/4 cup

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.