This months discount for Q Club members is a great deal! I love to use the corn in recipes although it is great to eat right out of the can.
Check out this tasty recipe by new
Shelf Reliance Chef Todd Leonard
Silken Corn Soup
by Chef Todd Leonard, CEC | serves 12
| Ingredients | Instructions | ||
| 2 | quarts water | 1. Place all ingredients (except the cream) in a pot and bring to a simmer.
2. Simmer uncovered until liquid just covers the product and the vegetables are tender. 3. Place soup in a blender in small batches and blend until smooth, return to pot and add cream. Stir until well mixed. 4. Taste and adjust seasoning as necessary. NOTES: Garnish with THRIVE Bacon TVP, THRIVE Bell Peppers, and THRIVE Diced Potatoes that have been reconstituted, sautéed, and seasoned with Chef Todd’s Pit Seasoning (or substitute with Salt, Pepper, and Chili Powder). |
|
| 1 | tbsp. THRIVE™ Chicken Bouillon | ||
| 3½ | cups THRIVE™ Sweet Corn | ||
| 2 | tbsp. THRIVE™ Carrots | ||
| ½ | cup THRIVE™ Celery(FD) | ||
| ½ | c. THRIVE™ Chopped Onions(FD) | ||
| 2 | tsp. THRIVE™ Iodized Salt | ||
| 1 | tsp. chili powder | ||
| 1 | tsp. cumin | ||
| ½ | tsp. garlic powder | ||
| 2 | cups heavy cream | ||
| 1 | tsp. Cholula hot sauce | ||
| 1 | tsp. fresh lime juice | ||
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