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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One year we had a garden full of beautiful sweet corn. You can only eat it on the cob so often, so this was a soup I developed to use the corn up. It turned out great; I've even made it with thawed frozen corn kernals, but it's best with fresh. Ingredients:
4 ears of corn, kernels removed |
1 tablespoon extra virgin olive oil, divided |
1 tablespoon unsalted butter |
1/2 cup chopped onion |
6 cloves garlic, peeled and crushed |
1/2 of an anaheim chili pepper, seeded and chopped |
1 teaspoon chopped jalapeno |
1 (about 6 - ounce) russet potato, peeled and cubed |
1 (7-ounce) can corn, drained |
4 cups chicken broth (preferably homemade or low-salt) |
2 tablespoons heavy cream |
1/2 teaspoon ground cumin, or to taste |
salt and pepper, to taste |
for the garnish |
1 roma tomato, seeded and diced into a small dice |
2 green onions, thinly sliced |
finely chopped cilantro |
1/2 cup avocado, diced into a small dice |
1/2 cup reserved roasted corn |
Directions:
1. Heat oven to 400 degrees F. Cover a cookie sheet with aluminum foil. Toss the fresh corn with 1 teaspoon olive oil; pour onto the cookie sheet and roast in the oven, stirring frequently, for about 15 minutes, or until brown and toasty. Set aside 1/2 cup.
2. Heat the remaining oil and the butter in a large saucepan; saute the onion, garlic, Anaheim chili and jalapeno until just wilted. Add the potato, broth, canned corn and remaining roasted corn. Simmer about 30 minutes. Let stand until cooled, then place the solids into a blender along with just enough liquid to blend. Pass the blended ingredients through a fine sieve, pressing to remove as much pulp as possible while leaving the hard casings in the sieve. Add the blended ingredients back to the pan. Heat the soup up to simmer, add the cumin and cream. Stir to combine. Ladle into warm bowls, and top with the garnishes.
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