Indian Spiced Corn Soup Food

INDIAN-SPICED CORN SOUP WITH YOGURT

Steps:

• Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
• Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
• To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

TRINIDAD CORN SOUP

Steps:

• In a large soup pot heat oil.
• Add the onions and garlic and saute until fragrant.
• Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
• Add the split peas and stock.
• Add salt and black pepper to taste.
• Add the scotch bonnet pepper and if using the coconnut milk.
• Cover the pot and simmer for about an hour until peas are soft.
• Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
• Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
• Add culantro, remove from the heat, taste and adjust seasonings.
• If soup is too thick at any time, add water.

JAMAICAN SPICED CORN SOUP RECIPE

Steps:

• Heat the oil in a casserole and soften the onion and garlic for 10 minutes. Increase the heat, add the cayenne and cook for 2 minutes. Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
• Add the coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes. Add the frozen corn and red pepper for the last 3 minutes of cooking.
• Remove the chilli, thyme and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices and thyme (discard the chilli), and mix with the unblended soup. At this stage, you can freeze the soup for up to 3 months.
• Follow next step if feezing~.
• Defrost completely, check the seasoning, heat through and serve.
• Note ~ Freeze soup in portions so that you can simply and quickly thaw a bag at a time overnight in the fridge for lunch the next day.

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob.
• You should have approximately 3 cups of corn kernels from 4 cobs of corn.
• Save the corn cobs and set aside.
• The cobs will add additional corn flavor to the soup.
• In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions.
• Saute for 3 to 4 minutes until they are translucent, stirring occasionally.
• Add the garlic and chipotle chili powder and saute for 1 more minute.
• Add the corn kernels and saute for another 3 minutes, stirring constantly.
• Add the salt, black pepper, and chicken stock and bring to a boil.
• (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time).
• Once the mixture has boiled, reduce the heat and simmer for 30 minutes.
• Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
• While the corn soup is simmering, roast the red bell pepper.
• Char the skin of the pepper until it is black over an open flame or on a grill.
• When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal.
• Let steam for 15 minutes.
• When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute.
• Pour through a fine sieve and discard the contents of the sieve.
• Pour the red bell pepper sauce into a plastic squirt bottle and set aside.
• Remove the corn soup mixture from the heat, discard the corn cobs and set aside.
• Place the corn soup mixture in a blender and puree for 3 minutes.
• Pour the mixture through a sieve and discard the contents of the sieve.
• Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning.
• Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
• *Note:Jalapenos that have been dried and then smoked are referred to as chipotles.
• Dried chipotle chiles can be ground into a powder and used for seasonings.
• This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat.
• In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.