Sweet Summer Corn Soup Recipes
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.
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- Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
- Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
- Off the heat, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dishtowel so it won't splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
- Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.
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- With a sharp knife, cut the kernels off the fresh ears of corn into a large bowl. You don't need to cut too close to the base of the kernels, as you want to leave a bit for the next step. You'll need about 3-1/2 to 4 cups of kernels for this soup. Set corn kernels aside.
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