corn, yellow onion, bell pepper, salsa, butter, flour, beef stock, hot sauce
On a summer day, hot soup is about as good an idea as playing goalie without a helmet. Come fall though, recipes like this one basically essential. Warming, delicious, crunchy, creamy—all words that come to mind when talking about really awesome soup.
This Cowboy Corn Soup ticks all the boxes for what a good soup should be. And on top of that, it’s simple, quick, and easily made with things you likely have in the pantry right now. And if you’re hitting the road for a tailgate or family gathering, fear not! It’s a perfect dish to serve or cook inside our 3-in-1 Thermal Bag!
2 cups fresh yellow corn*, roughly chopped
1 cup boiling water
1 tablespoon yellow onion, minced
2 tablespoons red bell pepper, minced
1 tablespoon salsa
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups beef stock or vegetable broth
Salt, to taste
Pepper, to taste
Hot sauce, to taste
Add the corn, boiling water, onions, red bell pepper, 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 (roux) forms.
Add the stock to the roux and mix well. Then, combine with the corn mixture. 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 the heat.
Once cooked, serve warm with hot sauce.
Pro Tip 1:
The best way to cook corn is to soak it for at least 4 hours in a mixture that’s ¾ water, ¼ 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.
If you’re short on time, you can speed things up by using frozen or canned corn instead. It will still be yummy!
Pro Tip 2:
To make this recipe in our 3-in-1 Thermal Bag, use a pot instead of a saucepan (no long handle) in Step 1. Then combine your ingredients in Step 3 in that pot. In Step 5, bring the soup up to a boil over medium/medium-high heat for 5 minutes. Cover your pot and transfer to the Thermal Bag, making sure to include a trivet or dish towel under the pot. Seal the bag and let cook for 25 minutes. The slower cooking will really bring out the flavors in this dish!