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!
👉 Cuisinart Chef’s Classic 5.75 qt. Covered Soup Pot (This is the pot we recommend using for soups that makes a great insert into our Thermal Bag)!
👉 Kettle & Fire Beef Bone Broth (If you’re going to cook with beef broth, you might as well get the added health benefits of the bone broth, which include a good amount of protein, too)!
- 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 to the 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.
PRO TIP: To make this recipe in our Hungry Fan 3-in-1 Thermal Bag, use a pot instead of a sauce pan (no long handle) in Step 1. And then combine your ingredients in Step 3 in that pot. In step 5, bring the soup up to a boil over medium or medium-high heat for 5 minutes. Cover your pot and transfer it to the Thermal Bag, making sure to include a trivet or dishtowel under the pot. Seal the bag and let cook for 25 minutes. The slow cooking will really bring out the flavors in this dish!
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.