Jean Pierre Challets Light Corn Soup Recipes

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JEAN-PIERRE CHALLET'S LIGHT CORN SOUP

CBC posted this recipe on their website as a fall recipe. It's light because it uses milk instead of cream. I can't wait to try it!

Provided by MissingWhiteWings

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Jean-Pierre Challet's Light Corn Soup image

Steps:

  • Remove and discard the husks and silks from the corn cobs.
  • Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.
  • Add the milk, onion, thyme and cilantro; simmer for 15 minutes.
  • Add the leek, season with salt and pepper and cook for another five minutes.
  • Remove the cobs and discard.
  • Purée the remaining ingredients, strain and adjust seasoning.
  • Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.

Nutrition Facts : Calories 175.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 124.7, Carbohydrate 15.9, Fiber 0.6, Sugar 1.5, Protein 8.5

4 corn cobs, sweet
1 leek, white part only
4 cups milk
1/2 sweet onion, chopped
1 bunch thyme
1 sprig cilantro
salt and pepper
chives, finely chopped for garnish (optional)

CREAMY CORN SOUP

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12



Creamy Corn Soup image

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

CORN SOUP WITH RED PEPPER SWIRL

Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn's sweetness.

Provided by David Tanis

Categories     soups and stews, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11



Corn Soup With Red Pepper Swirl image

Steps:

  • Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
  • Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
  • Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
  • Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
  • Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
  • To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.

1 large red bell pepper
1 or 2 fresh Fresno chiles, seeds removed, chopped
1 teaspoon pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
2 tablespoons extra-virgin olive oil
Salt and pepper
4 tablespoons unsalted butter
1 large onion, diced
3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
6 garlic cloves
4 cups water, corn-cob broth (see Tip) or chicken broth
Lime wedges, for garnish

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