Roasted Corn and Sausage Soup

Posted by Kaylie on | 0 Comments

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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?

Ingredients

  • 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

Directions

  1. Thaw corn and pat dry with paper towels.
  2. 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.
  3. When the corn is done, remove it from the oven and set aside.
  4. 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.
  5. 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.
  6. In a jar (or, in my case, a Blender Bottle!), combine the remaining can of chicken broth and all-purpose flour. Shake well.
  7. Add the flour and broth mixture to the soup and cook for 3 minutes or until slightly thickened and bubbly.
  8. Add in half-and-half or light cream and heat through.
  9. 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!

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