{football friday} spicy beer-cheese corn soup
Friday, September 28, 2012 at 11:38AM Let's label this one as "slightly" lightened.
I'm not calling this the lightest of my offerings for {football friday}, but I will say it's super-fast and temptingly tasty. Those should be reason enough to add it to your football food line-up, right?
Spicy Beer-Cheese Corn Soup
Keywords: soup/stew fall
Ingredients (5 cups)
- 2 slices bacon
- 1/2 medium sweet onion, chopped
- 1/2 teaspoon cumin seed
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Kosher salt
- 1 bottle beer
- 1 cup water
- 1 (15.25-ounce) can sweet corn kernels, drained (about 1 1/2 cup)
- 1 cup Greek-style yogurt (I used Cabot)
- 1 cup (4 ounces) shredded Pepper Jack cheese (I used Cabot)
- Hot sauce, optional
Instructions
Add bacon to a large skillet over medium heat. Cook until done. Remove bacon from skillet, coarsely chop and set aside. Discard all but 1 teaspoon of dripping in pan.
Add onion to drippings in pan and saute 5 minutes. Add cumin seed, paprika and salt; cook 30 seconds, stirring constantly to keep seeds from burning. Stir in beer, water and corn; bring to a boil. Reduce heat and simmer 10 minutes.
Remove from heat and stir in Greek-style yogurt until smooth. Gradually add in cheese and stir until melted. Serve warm topped with chopped bacon and hot sauce, if desired.
This is an open blog hop. If you're planning on blogging delicious eats for football season, I invite you to join in. Simply fill out the link to share your recipe - everyone's welcome, all football season long. And please be sure to visit the other recipes listed for more great tailgating ideas.
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