Ingredients
-
4 cups chicken stock
-
1 cup red bell pepper, chopped
-
8 cups frozen corn (2 lb bag)
-
4 potatoes, peeled and diced
-
3/4 teaspoon cumin (more if preferred)
-
3 teaspoons granulated garlic
-
1/4 teaspoon red pepper flakes
-
1 teaspoon paprika
-
1/4 teaspoon Tabasco sauce
-
1 teaspoon chili powder
-
1/4 teaspoon salt
-
2 cups half-and-half or 2 cups heavy cream
-
1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)
-
1 carrot, chopped
-
2 cups yellow onions, chopped (about 1 med.)
Instructions
- In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
- Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
- In a blender, puree soup in batches until smooth; return to soup pot.
- Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
- Sprinkle with chopoed cilantro and serve.