Corn Soup with Green Pepper Basil
2 cups sweet corn, frozen or canned
1 medium yellow summer squash, sliced
1 medium leek or small onion, chopped
13/4 cups low sodium chicken broth
1 dried chipotle chile or dash of cayenne pepper
1/4 teaspoon cumin
2 cups milk
2 to 3 teaspoons minced green pepper basil
Grated cheddar cheese
In a large saucepan, combine sweet corn, squash, broth, chile and cumin. Bring mixture to a gentle simmer and let cook for 20 minutes. Check for taste and gently squeeze chipotle for more heat, if desired, before removing it from the mixture. Add milk and place mixture in a blender, blending in two batches, to a smooth puree. Place mixture back in saucepan, add minced basil and reheat. Top each serving with a tablespoon of grated cheese and some slightly crushed corn chips.
McGee also likes to use green pepper basil in a cabbage relish. Using a mixture of chopped cabbage, tomato, onion, cilantro, hot pepper, lime juice and the basil, she tosses it well with a small amount of salt, and then chills before serving. Use whatever proportions suit your tastes.
Click here for the original artilce, Green Pepper Basil.