MYRTLE BEACH, SC – Chef Dan Henn presenting recipe adapted from Peter Snish “15 Years of Souper Supper”:
Roasted Red Pepper and Corn
yield 5 portions
1/4 tablespoon vegetable oil
1 red pepper roasted, peeled and chopped
1/8 cup onion , chopped
1/8 cup celery, chopped
1/4 cup fresh or can corn
1/4 teaspoon paprika
1 pint chicken stock
1/8 cup cream1/4 teaspoon sugar
Roast red pepper in 350 degree oven 20 to 25 minutes till blisters ( cover in bowl with plastic wrap) Remove pepper, peel and chop.
Saute’ pepper, onion, celery and corn 5 minutes. add paprika for 5 more minutes.
Add stock and paprika simmer 25 minutes, add cream for 5 minutes.. . can be served as or pureed in blender.
Join The Myrtle Beach American Culinary Federation for the 20th annual Souper Supper at The Market Common, Sunday, November 8, from Noon until 3pm. Nearly 50 chefs from around the area compete for two categories- Judges’ Choice and Overall Winner. Entries range from vegetarian and broth-based selections to seafood chowders and exotic flavors. Buy your tickets online for special entrance and raffle. Tickets are $12 for adults and $7 for children ages 11 and under and include all the soup you can eat plus baked goods, desserts and a live cupcake decorating station. Proceeds benefit the American Chef Culinary Federation education and students with scholarships. Click on this link to learn more. www.myrtlebeachacf.com