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 SUMMER CORN SOUP
Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
- Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
- In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
- Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
- For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
- Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.
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.
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.
More about "chilled summer corn soup food"
COLD CORN SOUP FOR SUMMER! | RECIPETIN EATS
2021-06-30 Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes with the lid off; Measure stock – …
From recipetineats.com
5/5 (7)Category Canape, Main, StarterCuisine WesternCalories 374 per serving
From recipetineats.com
5/5 (7)Category Canape, Main, StarterCuisine WesternCalories 374 per serving
- Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain - it should be 2 litres. If it's much more , simmer to reduce. If less, top up with water.
- Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.
SUMMER'S BEST CHILLED CORN SOUP | MRFOOD.COM
2018-12-05 In a blender, combine corn, beans, bell pepper, onion, sugar, garlic powder, salt, black pepper, cayenne pepper, if desired, milk, and lime juice. …
From mrfood.com
Category SoupsEstimated Reading Time 1 min
From mrfood.com
Category SoupsEstimated Reading Time 1 min
- In a blender, combine corn, beans, bell pepper, onion, sugar, garlic powder, salt, black pepper, cayenne pepper, if desired, milk, and lime juice. Blend until smooth
- Refrigerate 30 minutes or until chilled. Garnish each bowl with a dollop of sour cream and a bit of cilantro.
CHILLED SWEET CORN SOUP | THE BEST CHILLED SOUP FOR …
2016-06-29 Instructions. All ingredients to a bowl with the salt. Toss and let sit on counter for 1 hour or up to 3 hours. Add everything to a blender (might have to do this in a couple batches) and blend until smooth. Taste to adjust …
From mantitlement.com
From mantitlement.com
36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER
2020-08-13 Check out our list below for our best recipes for refreshing corn soup, chilled ramen, salmorejo, radish-buttermilk soup, and more. Photo by Chelsea Kyle, Food Styling by Anna Stockwell 1/36
From epicurious.com
From epicurious.com
SUMMER CORN SOUP WITH FRESH HERBS - ONCE UPON A CHEF
Melt the butter in a large pot over medium-low heat and add the shallots. 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 …
From onceuponachef.com
From onceuponachef.com
CHILLED SOUP RECIPES FOR SUMMER | MARTHA STEWART
2022-07-15 Blend tomatoes, bell pepper, and orange juice for a soup that tastes like summer in a bowl. The recipe also calls for chunks of white bread, which gives this gazpacho its delicious texture. If you'd like, finish off the dish with …
From marthastewart.com
From marthastewart.com
9 COLD SOUP RECIPES FOR HOT SUMMER DAYS - LOVE AND LEMONS
2021-07-22 Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours. Serve the soup with …
From loveandlemons.com
From loveandlemons.com
CHILLED CORN SOUP RECIPE | MYRECIPES
Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat …
From myrecipes.com
From myrecipes.com
MR. FOOD: SUMMER'S BEST CHILLED CORN SOUP - KOAM
2021-05-26 In a blender, combine corn, beans, bell pepper, onion, sugar, garlic powder, salt, black pepper, cayenne pepper, if desired, milk, and lime juice. Blend until smooth. Refrigerate …
From koamnewsnow.com
From koamnewsnow.com
MARTHA STEWART’S CORN SOUP IS PERFECT ON HOT SUMMER DAYS
2021-06-28 While soup isn't normally our go-to on a hot summer day, this creamy corn soup is served cold. It's a refreshing comfort food that can be enjoyed as a light appetizer or lunch. …
From sheknows.com
From sheknows.com
CHILLED SUMMER CORN SOUP – FOOD NETWORK KITCHEN
Best friends forever, corn and buttermilk, come together in this refreshing no-cook soup. Follow along as Carla Hall teaches us to blend the soup with ice, so it can be served right away—no ...
From foodnetwork.com
From foodnetwork.com
15 CHILLED SOUPS TO KEEP YOU COOL THIS SUMMER | MYRECIPES
2021-08-02 This low-calorie pureed bean soup is both hearty and satisfying. You'll need about 1 1/2 pounds of butter bean pods to get 2 cups shelled beans. No butter beans on hand? You …
From myrecipes.com
From myrecipes.com
BEST CHILLED CORN SOUP RECIPE - HOW TO MAKE CHILLED CORN SOUP
2019-08-01 Transfer corn to blender along with pepper, tomato, onion, lime juice, and 1/2 teaspoon salt and puree until smooth. Refrigerate at least 30 minutes and up to overnight. …
From goodhousekeeping.com
From goodhousekeeping.com
20 CHILLED SOUP RECIPES TO HELP YOU STAY COOL THIS SUMMER
2022-09-04 If carrot soup sounds bland, then allow us to change your mind with this spice-roasted carrot soup recipe from Serious Eats, which is accentuated with coriander seeds, …
From yardbarker.com
From yardbarker.com
16 CHILLED SOUPS TO MAKE THE MOST OF SUMMER PRODUCE
2019-07-25 Andalusian Gazpacho. J. Kenji López-Alt. Let's start with the most classic of all cold summer soups, gazpacho. This recipe's ingredient list is traditional: tomatoes, cucumber, red …
From seriouseats.com
From seriouseats.com
COLD SHRIMP CORN SOUP RECIPE - CLEAN EATING
2013-04-01 Transfer to a large bowl, cover and chill for at least 4 hours, or overnight. In a small bowl, toss avocado, tomatoes and basil. Heat a nonstick skillet on medium. Season shrimp …
From cleaneatingmag.com
From cleaneatingmag.com
CHILLED CORN SOUP | ALLRECIPES
Summer time is the perfect time of the year for chilled soups. This summer, Chef Chol shares his recipe for Chilled Corn Soup, just in time for the Olathe corn to be coming into season. …
From allrecipes.com
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love