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Tuesday, September 11, 2012

Chipotle Corn Soup





From the kitchen of One Perfect Bite...I wanted to share this recipe with you while fresh sweet corn is still available. The recipe was developed in the CHOW test kitchen by Christine Gallary and she's created a soup that is truly memorable. Using a handful of inexpensive ingredients and simple techniques, she has produced one of the best corn soups that I have ever tasted. The soup is a bit messy to make because you have to strip kernels from the cob and then strain the finished soup through a fine mesh sieve before serving. Let me assure you, it's worth the effort. I am, however, ever mindful that time is precious, so I also tested this recipe using frozen shoepeg and standard corn. I found the shoepeg corn to be a great substitute for fresh kernels, but the results were less than spectacular when I used other varieties of frozen corn. I, obviously, was trying to find a way to extend the season for this soup. It is that good. I don't want to bore you with minutia, so let's get right to the recipe. Here's how the soup is made.

Chipotle Corn Soup...from the kitchen of One Perfect Bite courtesy of Christine Gallary and CHOW

Ingredients:
8 ears white or yellow corn, shucked (about 6 cups)
2 tablespoons unsalted butter (1/4 stick)
1/2 teaspoon minced chipotles in adobo sauce
2 teaspoons kosher salt
Freshly ground black pepper
6 scallions, thinly sliced (white and light green parts only)
1-1/2 cups whole milk
1-1/2 cups water

Directions:
1) Remove corn kernels from cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside container. Stand one ear of corn on paper towel, using the stem as a handle. Using a paring knife, slice downward, letting kernels fall into container. Rotate cob and continue until all kernels have been removed. Discard the cob. Repeat with remaining corn (you should have about 6 cups of kernels). Discard paper towel. Set aside 1/2 cup of kernels.
2) Melt butter in a large saucepan over medium heat until foaming. Add chipotles, 1/2 teaspoon of salt, a pinch of black pepper, and two-thirds of scallions. (Set aside remaining scallions to use as a garnish.) Cook, stirring occasionally, until onions have softened, about 3 minutes.
3) Add corn kernels, remaining 1-1/2 teaspoons salt, milk, and water and stir to combine. Increase heat to medium high and bring mixture to a gentle boil. Reduce heat to low and simmer until the flavors have melded and corn kernels are crisp yet tender (not mushy), about 15 minutes.
4) Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée soup in batches until smooth, removing small cap from blender lid and covering the hole with a kitchen towel (this allows steam from hot soup to escape and prevents blender lid from popping off). Pour blended soup through strainer, pressing on solids with a rubber spatula. Discard hulls.
5) Just before serving, stir in reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate soup until cold, at least 3 hours. Garnish with the remaining scallions and serve. Yield: 4 servings.







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24 comments:

Carole said...

Fantastic! How about linking it in to Food on Friday: Chillies? Have a great week!

Restaurant Food Delivery Chennai said...

always i like sweet corn soup with made up off baby corn :)

Food, Fun and Life in the Charente said...

Looking at this soup recipe I discovered your tomato cobbler recipe which was a year back. That is what we are having tonight, thanks. Keep well Diane

ImSoVintage said...

This sounds delicious, Mary. A perfect transitional summer into fall recipe. :)

Priya said...

Yummy and super creamy soup.

Rosemary said...

Although I'm often in need of something to get on the table in a hurry, I love to fuss around in the kitchen, too -- and this looks like a perfect way to extend the great corn season we are having.

Kim Garceau said...

You are right, I really have to prepare this soup while we still have some corn on the market (and it's a steal!). Love the adddition of chipotle!

Jersey Girl Cooks said...

This is perfect fall food. In nj we still have some fresh ears of corn at the market too.

laurie said...

this sounds amazing and the tomato cobbler is also something new for me,

bellini said...

Corn and comforting are two words that seem to flow together.

Premalatha Aravindhan said...

wow yummy soup,totally loved the recipe...

Sutapa said...

Looks delicious ...love this comfy soup!

anne said...

This sounds really delicious , Mary ! Would love to try this sometime :D Maybe this week as there are loads of fresh corn at the wet market here ! Will just have to sub that chipotle :P :D

Suzi said...

What a tasty looking soup. I have some fresh corn and it needs to be cooked up this is perfect. Thanks!

Joanne said...

I definitely need to give this a go before corn season is totally over! I love the idea of the sweet corn paired with the smoky chipotle.

Sue/the view from great island said...

I love this idea of a spicy south of the border style corn soup--- I love my corn chowders, but this sounds so tempting. And what a great idea to post it while there are still stacks of cheap corn around...

Grubarazzi said...

What a gorgeous color! I love fresh corn...and fresh corn soup!

Christine's Pantry said...

I love corn, and fresh corn soup!

StephenC said...

At last we are inching back into soup weather. I am in the mood for this to be nice and warm rather than cold. Thanks for a lovely idea.

kitty said...

Mary, I have some chipotle in adobo in the freezer and this soup sounds perfect to use some of that. I also checked the applesauce cake out and I know I would love all it's spicy goodness. When I read your post on the oatmeal chippers, I thought you are after my own heart. Yes, why do we always find the need to search for the "best". My hubby sometimes gets a little irritated when some are not as wonderful as the one that he is used to. He'll say, "Why do you have to change it up?" It's our quest, I guess!!

teresa said...

such a simple and lovely soup, it looks wonderful!

Pegasuslegend said...

Delicious just love corn and soup sounds wonderful.

Life's a shoe said...

this sounds awesome..i really love soup!

Big Dude said...

Sounds delicious - chipotle makes everything better.

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