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00Ingredients
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4 ounces (1 stick) margarine
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1 small onion, diced
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1 red bell pepper, diced
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1 tablespoon chopped garlic
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1 tablespoon chopped jalapeño
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1 pinch black pepper
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1 pinch cayenne pepper
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1 pinch thyme
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1 16-oz. can of corn, drained (reserve the juice)
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1/2 cup all purpose flour
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Cook on low for 5 minutes; then add:
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4 cups chicken broth
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1 16-oz. can creamed corn
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Reserved juice from the can of corn
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1/8 cup jalapeño juice (taken from a jar of peppers)
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Milk, as needed for consistency
Instructions
Sauté the first 9 ingredients on low heat for 10 minutes. Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.
| Servings |
| 4 |
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Emil O. Topel, Executive Chef of Fancy's Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.
Ingredients
InstructionsSauté the first 9 ingredients on low heat for 10 minutes. Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.
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