Creamy roasted corn and red pepper soup

A creamy soup with just the right amount of spice! Chili powder, cayenne pepper and smoked paprika add plenty of flavor without the addition of salt.

Ingredients

nonstick cooking spray
2 cups sweet corn (2 to 4 cobs, husks removed)
1 large red pepper, seeds removed
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
2 cups low-sodium vegetable broth, divided
1 1/2 tablespoons cornstarch
2 cups 2% evaporated milk
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 tablespoons smoked paprika

Directions

1. Preheat grill to high heat.
2. Place corn cobs and red pepper on a grill grate sprayed with nonstick cooking spray. Turn to cook on all sides. Remove corn when light- to dark-golden brown. Set aside to cool. Remove pepper when blackened and immediately place in a glass container with a lid.
3. Once cooled, remove blackened skin and edges from the pepper. Dice and place in a small bowl. Using a sharp knife, cut off the corn kernels. Then add 2 cups of corn kernels to the bowl with the diced pepper. Stir. 
4. In a medium saucepan, heat oil over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes. Add corn and pepper mix.
5. In a small bowl, combine 2 tablespoons broth and the cornstarch. Mix until all clumps are broken up.
6. Add remaining broth, evaporated milk, spices and cornstarch mixture to the saucepan. Bring to a simmer and cook for 10 to 15 minutes, until it reaches desired thickness.
7. Serve warm.

Makes 4 servings

Recipe contains: milk

Carb choices per serving: 3