SUMMER CORN SOUP
This salty yet sweet, creamy yet crunchy fresh corn chowder was developed for The Times by Wade Burch, the executive chef of several restaurants owned by Merchants Hospitality in New York, for a series of articles about chefs who cook with their children. It's loaded with fresh corn (12 ears worth) and dotted with jalapeño and red bell pepper. It does take a little time owing to the corn stock, but it's so worth it. The taste of the finished soup is pure summer.
Provided by Elaine Louie
Categories dinner, soups and stews, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Husk corn. Dice onion and mince garlic. Cut jalapeños in half lengthwise, discard seeds and mince. Cut bell peppers in half lengthwise, discards seeds and dice. Chiffonade basil leaves.
- For the corn stock, cut kernels off corn ears and reserves cobs. In large pot, combine cobs, bay leaf, peppercorns, 1 pinch salt and 16 cups water. Bring to a boil, then reduce heat to medium and simmer for 30 minutes.
- Place stockpot over medium-low heat and add oil. Add onion, jalapeño and red peppers. Stir vegetables until onions are translucent and peppers are soft but not brown, 5 to 10 minutes. Add garlic and stir 1 and 1/2 minutes more, until garlic is golden but not brown. Increase heat to medium, and add butter and corn kernels. Add a tablespoon salt, pepper to taste and stir for about 4 minutes. Adds more salt and pepper to taste. Add 6 cups corn stock. Stir broth. Add light cream or soy milk and stir. Cover pot and lower heat to simmer for 10 minutes.
- Using an immersion blender, purée soup coarsely, leaving some kernels partly broken or whole. Add more salt and pepper to taste and, if desired, smoked paprika. Ladle soup into bowls and garnish with basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Peace diaz
[email protected]This soup was a bit too thick for my taste, but it was still very good.
Shahmeer Qazi
[email protected]This soup was delicious! I loved the combination of flavors.
Mazhar Shahzad
[email protected]I'm not a big fan of corn, but this soup was surprisingly good. I would definitely make it again.
Wasay Batavia
[email protected]This soup was so easy to make and it tasted amazing! I will definitely be making it again.
Fafai Fafi
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
ali dhall
[email protected]This soup was a bit bland for my taste, but it was still a good recipe.
Aisosa Oghagbon
[email protected]I followed the recipe exactly and the soup turned out great! I would definitely recommend this recipe.
SMiX 30K
[email protected]This soup was a bit too sweet for my taste, but otherwise it was very good.
Ahemad Baloch
[email protected]This soup was easy to make and it tasted great! I will definitely be making it again.
owhe unique
[email protected]I'm not usually a fan of corn soup, but this recipe changed my mind. It was so creamy and flavorful.
Michael Matonkole
[email protected]This soup was a hit at my summer party! Everyone raved about how delicious it was.
Melnise Carden
[email protected]I made this soup for my family and they loved it! It was so easy to make and it tasted like it came from a restaurant.
Mishal Ahmed
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced and the corn was so sweet and flavorful. I will definitely be making this again.