Spiced Corn and Pepper Buttermilk Soup

 Spiced Corn and Pepper Buttermilk Soup
With nearly a whole carton of buttermilk sitting in my fridge, I had to come up with some great way to use it up! On Friday at my office’s summer barbecue, one of my coworkers put together a fantastic meal and one of the dishes was a spicy corn soup. I tried to recreate it here; it’s different, but still very good.

Spicy Corn and Pepper Buttermilk Soup

Ingredients
2 garlic cloves
olive oil to coat the garlic
1/3 of a large sweet onion (Vidalia)
1-2 teaspoons of olive oil (for sauteing the onion)
1 green pepper, roasted
2 ears of corn
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon chili powder
salt & pepper (about 1 teaspoon each)
3 cups of water (or any type of broth)
3/4 cup buttermilk
1 tablespoon lime juice
1.5 tablespoons brown sugar
10-15 basil leaves

Directions
1. Prep the corn – boil in water with a dash of salt and about a teaspoon of water for 8-10 minutes. Remove from heat, drain, and run under cold water. Cut the corn off the cob, but save the cobs.
2. Roast the pepper – see yesterday’s post for a description.
3. Prep the garlic – coat the cloves (not peeled yet!) with olive oil, wrap them in foil, and cook at 350F in the oven for 25-30 minutes, or until soft.
4. Chop the onion and saute in the olive oil for 2-3 minutes.
5. Chop up the roasted pepper and add half to the onion. Also add half of the corn. Cook for 2-3 minutes.
6. Add the spices: cinnamon, cumin, and chili powder. Add the salt and pepper, to taste. Cook for another 2 minutes.
7. Add the water and the saved corn cobs. Simmer (low to medium heat), uncovered, for 25 minutes.
8. In a small saute pan (nonstick is good), saute the remaining corn in 1 teaspoon of olive oil. After 3-4 minutes, add the rest of the roasted pepper and cook for 3-4 more minutes.
9. Remove the corn cobs from the soup. Add the inside of the baked garlic as well as the buttermilk.
10. Pour out the soup through a strainer into a bowl. Puree the solid part with just a little bit of the liquid until it’s fairly smooth.
11. Pour the puree and the rest of the liquid back into the soup pot. Add the lime juice and the chooped basil leaves. Add the brown sugar and mix well. Season to taste with additional salt and pepper, if necessary.
12. Add the remaining corn and pepper; cook until everything is heated through.

Griff was over Sunday night when we had this, and he actually added rice to his – a very good idea! Bobby and I enjoyed ours plain. I hope you find time to try it because it’s delicious icon smile Spiced Corn and Pepper Buttermilk Soup

Like this post? Check out...

2 Comments on Spiced Corn and Pepper Buttermilk Soup

  1. VeggieGirl
    20 August, 2008 at 2:07 pm (6 years ago)

    What an intriguing soup recipe!

  2. Bluma
    27 October, 2008 at 10:42 pm (6 years ago)

    Well written article.