Corn Soup with Caramelized Onions & White Cheddar

August 19th, 2011 at 6:00 am. Posted in Appetizer,Cooking,Dinner,Food,Gluten-free,Recipes,Side Dish,Soup,vegetarian.

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So, I originally set out to make corn chowder, but apparently chowder requires potatoes and we were out. So, then I decided to make corn soup, but after some intensive googling, I could not find a single recipe that sounded good. So, then I decided to make my own.

It turned out to be fairly delicious if I do say so myself.

Corn Soup with Caramelized Onions & White Cheddar

5 fresh cobs of corn or 3 cups frozen sweetcorn, thawed.
3 cloves garlic, minced
1 medium onion, diced
Extra virgin olive oil
3 cups low-sodium vegetable broth
1/2 tbsp. smoked paprika
1/4 tsp. chipotle powder
Handful roasted corn kernels (recipe follows)
Caramelized onions
Grated white cheddar cheese

In a large heavy, pot, heat the olive oil over medium. When heated, add garlic and onions. Cook until translucent and starting to brown just a bit. Add in defrosted corn. Stir until heated through. Remove from heat. Place garlic, onions and corn in a blender and blend until smooth. You might need to add in a bit of broth to get things moving. When blended return to pot and add paprika and chipotle and stir together. Add broth and heat until soup begins to boil. Serve in bowl and top with roasted corn kernels, caramelized onions and cheese. Serve and enjoy!

Roasted Corn Kernels

2 cups frozen corn, thawed
Extra virgin olive oil
Kosher salt and black pepper

Heat oven to 425. Line a baking sheet with parchment or tinfoil. Spread out corn on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Mix around to coat. Put corn in oven. Check after 15 minutes, rotate baking sheet and cook for up to 5 more minutes until corn begins to get crunchy and start to pop.

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