As we head toward colder evenings, I am beginning the process of re-inventing all of our soups to match B’s allergy issues. Gone is the typical soup starter of celery, carrots, and onions. I found this great recipe and I immediately began planning how to re-work it. Instead of onions and poblano peppers (that I couldn’t find at the store), I used a yellow pepper, anaheim pepper, and a jalapeno pepper (all seeded and chopped). For my soup I topped with chopped green onions, and of course B’s I left plain. I also threw in two peeled and chopped russet potatoes to help provide a more filling soup since it was our main dinner of the night. I left out the step of roasting the corn (because honestly I didn’t have the time), and then used a hand immersion blender to break up the soup a bit, but still left it fairly chunky. I also added a little more chicken stock to smooth out the soup a bit.
It turned out to be a delicious meal! Next time, I might try roasting the peppers and corn to add a more developed flavor. However, in a pinch it worked well to not roast. And that’s it! Enjoy!