Chilled Corn Soup With Honeydew Polka Dots Recipes

Steps:

• Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
• Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
• Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
• Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
• Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
• Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

Steps:

• Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
• Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
• In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Steps:

• Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
• Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
• Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
• Chill until cold, at least 1 hour. Thin with water if desired and season with salt.

Steps:

• Cut the kernels of corn from the cobs. Reserve the cobs.
• Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
• Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
• Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
• Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
• For the kids, season the soup with salt and serve cold, garnished with caramel corn.
• Serve the soup cold, garnished with a few pieces of honeydew melon.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 1/2 gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
• Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
• Halve and seed melon. With melon baller, make tiny balls (there should be about 1 1/4 cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
• To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.

Steps:

• Using cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in heavy large pot. Add 5 cups broth, shallots, and onion; bring to boil. Reduce heat, cover, and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to large bowl to cool; reserve broth.
• Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use). Working in batches, puree soup in blender until very smooth. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.

Steps:

• In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.

Steps:

• Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
• Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
• Serve chilled soup with your choice of garnishes.

Steps:

• The day/night before serving:.
• Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin). Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes. Discard the cobs when finished simmering.
• While the stock is simmering, heat the olive oil in a saute' pan over medium heat. Add the leek and shallot, and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from heat and set aside until the stock finishes cooking.
• Add the sauteed vegetables to the corn broth (once cobs removed) and simmer for 5 minutes.
• Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup.
• Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day.
• Day you're serving:.
• Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving.
• Dice the salmon and reserve for serving.
• Just before serving:.
• Cut the avocado and add to tomato/cucumber/onion mixture.
• To serve:.
• Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl. Ladle the soup into the bowls. Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl. Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.

Steps:

• Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
• Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
• Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
• Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
• Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
• Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.