Cowboy Corn Soup
On a hot day, hot soup is about as good an idea as playing goalie without a helmet. Come fall though, recipes like this one are sooooo clutch. Warming, delicious, crunchy, creamy—are all words that come to mind when talking about this potage.
The Cowboy Corn Soup a perfect dish to serve or cook inside the Fangating™Thermal Bag!
2 cups yellow corn, roughly chopped
1 cup boiling water
1 tbsp minced yellow onion
2 tbsp minced red Bell pepper
1 tbsp salsa
2 tbsp unsalted butter
2 tbsp all purpose flour
3 cups beef stock (use veggie stock to keep this vegetarian)
Salt & pepper, to taste
Hot sauce, to taste
Add the corn, boiling water, onions, red Bell peppers and salsa into a saucepan. Cook for 15 minutes over medium heat.
In a separate saucepan or deep skillet, melt the butter over medium heat. Slowly stir in the flour until a thick, rough paste forms. (Congrats! You’ve made a roux!)
Add the stock roux and mix well. Then combine that with the corn mixture.
Optional: season the soup with salt and pepper, to taste.
Cook the soup over medium heat for an additional 10 minutes. (If it starts to bubble or boil at all, lower heat).
Serve with hot sauce.
The best way to cook corn is to soak it for at least 4 hours in a mixture that's 3/4 water, 1/4 milk plus 1 cup of sugar. After that, simply bake it for 30 minutes in its husk and serve immediately with cold butter.
For the purposes of this soup, you can use the corn shaved off the cob and then chopped. It will cook in the soup on the stove.