CHILLED CORN SOUP
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
CHILLED CORN SOUP WITH BASIL
No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.
Provided by Melissa Clark
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams
CHILLED CORN SOUP
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories appetizer
Time 5h15m
Yield 4 adult portions, 8 kid portions
Number Of Ingredients 11
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.
CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
VELVETY CHILLED CORN SOUP
Categories Soup/Stew Milk/Cream Lunch Corn Cucumber Summer Chill Chive Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
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.
CHILLED CORN SOUP WITH TOMATOES, AVOCADO, AND LIME
I made this for supper club last weekend (theme was Mexican, loosely), and this was stupendous. First, if it is hot where you are (and it is sure hot where I am), this is a perfect appetizer. We all thought our body temperatures cooled off several degrees just eating. It is also tastes so, so good. My goodness. This recipe comes from Jody Adams, from the "In the Hands of a Chef" cookbook. This is also a two day recipe, perfect for when you are hosting a summer supper (you make most of it ahead, and just do assembly and cutting of the avocado right before). I am writing this as I made it, and I doubled it; it goes without saying you could easily halve this. I also make my own creme fraiche, and here is how I do it: I mix one cup of whipping cream with 2 tbsp of buttermilk, and put in a jar with a lid. I do this one day before I want to use it. I let it sit out over night and then refrigerate it the next morning - and then I use it later in the day (they say it will stay good for 10 days).
Provided by larchie
Categories Corn
Time P2DT40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 5.5, Cholesterol 23.8, Sodium 165.8, Carbohydrate 60.8, Fiber 10.2, Sugar 10, Protein 11.4
CHILLED COCONUT CORN SOUP
Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.
Provided by Anna Stockwell
Categories Soup/Stew Ginger Onion Kid-Friendly Coconut Corn Summer Vegan Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.
- Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.
- Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
- Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
- Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
- Do Ahead
- Soup can be made 4 days ahead. Cover and chill.
CHILLED CORN SOUP WITH SHRIMP AND AVOCADO
From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time.
Provided by Raquel Grinnell
Categories Corn
Time 3h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
- Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
- Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
- Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
Nutrition Facts : Calories 441.2, Fat 24.1, SaturatedFat 5.6, Cholesterol 125.7, Sodium 213.6, Carbohydrate 41.7, Fiber 8.2, Sugar 13.3, Protein 22.6
More about "chilled corn soup recipes"
BEST CHILLED CORN SOUP RECIPE - HOW TO MAKE CHILLED …
From goodhousekeeping.com
Servings 4Total Time 15 minsCategory Gluten-Free, Vegetarian, SoupCalories 165 per serving
- Bring medium pot of water to a boil. Add corn and boil 2 minutes, then drain and run under cold water to cool.
- Working over a bowl, cut kernels off cobs and use back of knife to scrape any remaining bits of kernels and juices.
- Discard cobs. Transfer corn to blender along with pepper, tomato, onion, lime juice, and 1/2 teaspoon salt and puree until smooth.
MARTHA STEWART’S CORN SOUP IS PERFECT ON HOT SUMMER DAYS ...
From sheknows.com
CHILLED CORN AND BACON SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHILLED CORN AND SOY MILK SOUP RECIPE | GOOD FOOD
From goodfood.com.au
NO-COOK CHILLED SWEET CORN SOUP WITH YELLOW PEPPER, GREEN ...
From more.ctv.ca
CHILLED SWEET CORN SOUP WITH COCONUT MILK - FOOD & STYLE
From foodandstyle.com
CHILLED CORN SOUP | POPSUGAR FOOD
From popsugar.com
CHILLED CORN SOUP | RECIPE | CORN SOUP RECIPES, FOOD ...
CHILLED SWEET CORN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHILLED CORN SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
BEST CHILLED CORN, PEACH AND BASIL BUTTERMILK SOUP RECIPES ...
From foodnetwork.ca
COLD CORN SOUP FOR SUMMER! | RECIPETIN EATS
From recipetineats.com
RECIPE: CHILLED SWEET CORN SOUP - FOOD NEWS
From foodnewsnews.com
CHILLED CORN SOUP WITH APPLE - JUST 4 MAIN INGREDIENTS ...
From saffrontrail.com
AFV - CHILLED CORN SOUP CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
27 COLD SOUPS TO ENJOY ALL SUMMER LONG | FOOD & WINE
From foodandwine.com
CHILLED CORN SOUP | GIANT FOOD STORE
From recipecenter.giantfoodstores.com
GRILLED CORN SOUP RECIPE - BRENDAN WALSH | FOOD & WINE
From foodandwine.com
CHILLED CORN SOUP RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
CHILLED CORN AND COCONUT SOUP - MILESNMEALS I FOOD BLOG ...
From milesnmeals.com
25 BEST COLD SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHILLED CORN SOUP
From 1hotkitchen.blogspot.com
CHILLED SWEET CORN SOUP - HUNGRY ENOUGH TO EAT SIX
From hungryenoughtoeatsix.com
CHILLED CORN SOUP - FOOD - FOOD MAG
From foodmag.top
CHILLED SWEET CORN SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
CHILLED CREAM OF BASIL SOUP WITH CORN - WITH FOOD
From withfoodandlove.com
CHILLED CORN AND AVOCADO SOUP | POPSUGAR FOOD
From popsugar.com
CHILLED CORN SOUP - SHARED APPETITE
From sharedappetite.com
CHILLED CORN SOUP WITH BASIL – COMPLETE COMFORT FOODS
From completecomfortfoods.com
FARMERS MARKET CHILLED SOUP WITH CUCUMBER ... - WITH FOOD
From withfoodandlove.com
MR. FOOD: SUMMER'S BEST CHILLED CORN SOUP
From channel3000.com
RECIPE: CHILLED CORN AND CUCUMBER SOUP | KCET
From kcet.org
CHILLED COCONUT CORN SOUP | FOOD, GLORIOUS FOOD!
From food.ideas2live4.com
CHILLED GOLDEN CORN SOUP - TALKING MEALS
From talkingmeals.com
SIMPLE CHILLED CAULIFLOWER SOUP - FOOD WINE AND LOVE
From foodwineandlove.com
CHILLED CORN AND CRAB SOUP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
CHILLED CORN SOUP - BOLD PALATE FOODS
From boldpalatefoods.com
SUMMER'S BEST CHILLED CORN SOUP - MRFOOD.COM
From mrfood.com
CHILLED HEIRLOOM TOMATO AND CHARRED CORN SOUP WITH GARLIC ...
From more.ctv.ca
CHILLED CORN SOUP RECIPE | MYRECIPES
From myrecipes.com
You'll also love