Cream of Corn Soup with Charred Corn and Sweet Pepper 


     It is believed that corn has been cultivated for over 7000 years ago. It is a grain that was originally domesticated in Mexico and from there spread to South America then the rest of the world. It is part of their staple diet and is prepared in many forms. These tiny kernels were highly prized to the point that corn dances were performed in order to achieve a successful crop. It was also used in religious ceremonies in the ancient civilizations of South America. 

     Corn is used in many forms; fresh, dried, ground and milled. Unprocessed GMO-free corn is high in anti oxidants that help the immune system, rich in vitamin C and E, high in fiber, therefore, helps the digestive system. It is a fiber rich complex carbohydrate, and so releases the sugar to blood in a slow controlled manner which makes it a healthy vegetable to opt for during the month of Ramadan. 





Servings: 6

  • 1 1/2 kilograms fresh corn kernels, you can use frozen corn as well 
  • Corn cobs, reserved 
  • 150 grams potato, diced 
  • 1/2 cup white onion, finely chopped 
  • 1 red bell pepper, finely chopped 
  • 1 vegetable bouillon cube 
  • 1/2 cup cooking cream 
  • 5 tablespoons olive 
  • Salt, to taste 



* If using fresh corn, you will need approximately 11-12 cobs. Remove the kernels as seen in the picture until you have 1 1/2 kg of kernels. Reserve one cup of the corn for charring. 


* In a pot pour 3 liters of water on the reserved corn cobs and boil for 25 minutes. Reserve 2.5 liters of the stock. If using frozen corn just use another vegetable cube. 


* Sauté the onion in 2 tablespoons of the olive oil for 1 minutes until translucent. Add the corn and potato and sauté for 2 more minutes. 


* Add the corn stock and vegetable cube. Cover and boil for 25 minutes. 


* Puree the corn soup in a blender and return to the pot adding the cream. Bring back to boil then adjust the salt and take off heat. 


* In a skillet sauté the reserved 1 cup of corn with the chopped peppers in the remainder of the olive oil and keep turning until it starts to brown. This might take 15 minutes, following this step adds a sweetness and nuttiness to the mix. 



* Pour the soup in a bowl and top with charred corn and peppers and sprinkle of smoked hot paprika 




* Crispy veal bacon makes a lovely finish, simply cut the rashers thinly and fry in olive oil until crispy, drain on paper towel and top the soup. 

* In order to have a dairy and gluten free soup simply omit the dairy cream and add almond cream and make sure to use a gluten free vegetable cube. 



Per Serving : 400 Calories; 18g Fat (37.5% calories from fat); 9g Protein; 60g Carbohydrate; 7g Dietary Fiber; 17mg Cholesterol; 123mg Sodium