One of my recent trips to Trader Joe’s introduced me to their Creamy Corn & Roasted Pepper Soup courtesy of their sampling station. The version they made included a box of the soup mixed with a jar of their spicy corn salsa. It was a tad spicy – I liked it but I knew it wouldn’t fly at home with my sons. I thought a good alternative would be to simply add a can of plain corn to give it some substance. So, I bought a box of the soup and a can of their nice, crisp canned corn to use as a back-up meal for a night that unexpected things pop up. Today was one of those “unexpected things popping up” days. By the end of the day I was thankful to be able to put together a tasty, healthy meal without much prep. I paired the soup with multi-grain croissants but you could pair it with a leafy green salad or anything else that appeals to you.
- Sweet Corn
- Roasted Poblano Peppers
- Sea Salt
- Expeller-Pressed Canola Oil (not a fan of canola oil, but since it is expeller-pressed and not extracted with heat, it is safer.)