I'm kind of in love with the Roasted Corn and Crab Chowder I posted awhile back. In fact, even without the crab, it is one of the best soups I have ever tasted. So, you can't blame me for adapting it to fulfill every soup need I could ever have!
This version is reminiscent of Zuppa Toscana soup, minus the potatoes and kale. Who needs 'em, anyways?
- 16 ounce package frozen corn
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 red pepper, coarsely chopped
- 4 14-ounce cans of chicken broth
- 1/2 teaspoon red pepper flakes
- 1/3 cup all-purpose flour
- 1/2 cup half-and-half or light cream
- 16 ounces hot Italian sausage, cooked
- Thaw corn and pat dry with paper towels.
- Line a cookie sheet with foil and lightly coat with cooking spray. Arrange the corn in a single layer on the cookie sheet and bake in a 450 degree F oven for 20 minutes or until golden brown.
- When the corn is done, remove it from the oven and set aside.
- In a large pot, add the olive oil, onion, and red pepper. Cook on medium heat for 5-10 minutes or until the onion is nearly tender.
- Add the roasted corn, 3 cans of chicken broth, and red pepper flakes to the pot and bring to a boil. Reduce heat and let simmer, uncovered, for 15 minutes.
- In a jar (or, in my case, a Blender Bottle!), combine the remaining can of chicken broth and all-purpose flour. Shake well.
- Add the flour and broth mixture to the soup and cook for 3 minutes or until slightly thickened and bubbly.
- Add in half-and-half or light cream and heat through.
- Divide into bowls and add the hot Italian sausage.
Personally, I love the spice of this soup. However, if you are sensitive to spiciness or plan on serving this to kids, I suggest starting with 1/4 teaspoon of red pepper flake and working your way up from there based on taste!