A recipe that warms you up and is complimented nicely by our jalapeno cornbread recipe.
1 tablespoon olive oil
1 onion, diced
2 cloves crushed garlic
2 jalapenos, chopped
1 red bell pepper, diced
1 teaspoon chili powder
7 cups water
1 cup corn
1/2 package KAMUT® Brand khorasan wheat rotini
1 1/2 cup grated cheddar cheese
1 cup milk of choice or cream
Sea salt fresh
2 tablespoons chopped fresh parsley
Sauté onion, garlic, peppers, and chili powder in olive oil until softened. Add water and corn. Bring to a boil. Stir in pasta and cook until it is al dente. Cool soup slightly. In a small saucepan, warm milk or cream and add cheddar to make a cheese sauce. Stir cheese mixture into soup. Add sea salt, pepper and parsley.