Gluten Free Dinner Diary: Roasted Corn & Potato Soup

Roasted Corn & Potato Soup

This is a wonderful soup to make on the weekend after a trip to the farmer's market. We got the potatoes and corn from the local farmer's market on Saturday and I prepared it Sunday while the vegetables were still fresh. If you're lucky, you can also get good peppers and onion there too.

I originally found this recipe in a vegetable cookbook and thought it was a little to soup (or watery), so I decided to add the potato to add a little starch/bulk and make it creamier. If you don't want the potato, just take it out and reduce the olive oil to 2 tablespoons.

Ingredients

3 ears Sweet Yellow Corn, husked, reserve cobs

.5 lbs. Potato, Yukon Gold, peeled and diced

1 Poblano Pepper, diced

1 small Pepper, Red Bell, diced

3 tablespoons olive oil

3 cups water

2 tablespoons unsalted butter

1/2 cup red onion

1/4 tsp. chipotle chili powder

3/4 teaspoon salt, kosher, course

1/2 cup heavy whipping cream

Method

1. Preheat oven to 375 degrees

2. Remove corn from cob (reserving cob for later use) and place on rimmed baking sheet with diced poblano pepper, diced red bell pepper and diced potatoes toss with olive oil and bake in preheated 375 degree oven

3. Bake 25 minutes stirring a few times until corn is light brown

4. Break reserved corn cobs into 3 pieces and put in medium sized pot with 3 cups of water. Bring to a boil, reduce heat to simmer, cover and let simmer for 20 minutes. Strain broth into bowl when liquid is flavorful

5. Melt butter in large saucepan or dutch oven over medium-high heat. Add onion and sauté until onion is tender (5-7 minutes)

6. Add chili powder, salt, roasted corn mixture and corn broth to onion and let simmer for 5 minutes letting flavors blend.

7. Gently add heavy cream, stir and serve

Servings: 4