Using grilled corn along with a variety of fall vegetables gives this recipe an unmistakable end-of-summer feel. Out of season, this soup can be made with frozen corn. In a large saute pan over medium-high heat, add 1 Tbsp (15 mL) canola oil. Add 3 cups (750 mL) of thawed corn kernels and sauté until they begin to char, about 5 minutes. Recipe courtesy of howtoeat.ca.
4 medium cobs of corn (4)
2 Tbsp canola oil (30 mL)
1 medium onion, diced (1)
1 medium carrot, diced (1)
1 celery stalk, diced (1)
1 red pepper, diced (1)
1/2 jalapeño pepper, seeded and minced (1/2)
2 cloves garlic, minced (2)
1/4 tsp salt (1 mL)
1/2 tsp pepper (2 mL)
1 medium yellow potato, diced (1)
4 cups sodium-reduced vegetable broth (1 L)
3 cups whole milk, divided (750 mL)
1/4 cup all-purpose flour (60 mL)
1 cup grated extra old cheddar cheese, optional (250 mL)
4 medium cobs of corn (4)
2 Tbsp canola oil (30 mL)
1 medium onion, diced (1)
1 medium carrot, diced (1)
1 celery stalk, diced (1)
1 red pepper, diced (1)
1/2 jalapeño pepper, seeded and minced (1/2)
2 cloves garlic, minced (2)
1/4 tsp salt (1 mL)
1/2 tsp pepper (2 mL)
1 medium yellow potato, diced (1)
4 cups sodium-reduced vegetable broth (1 L)
3 cups whole milk, divided (750 mL)
1/4 cup all-purpose flour (60 mL)
1 cup grated extra old cheddar cheese, optional (250 mL)
When you get to know Canadian Canola, you just might fall in love.
