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.
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
SIOUX CORN SOUP
A hearty soup from the Mississippi Valley section of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the corn off six ears.
- Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
- Cut corn from the remaining six ears and combine with the grated corn.
- Mash egg yolks and mix with butter and flour.
- Add the water in which the cobs have cooked gradually, and mix well.
- Add the corn and parsley with enough milk to make the desired consistency.
- Heat to boiling, season with salt and pepper.
- Serve hot.
Nutrition Facts : Calories 480.2, Fat 24.1, SaturatedFat 13, Cholesterol 177.9, Sodium 194, Carbohydrate 64.4, Fiber 6.7, Sugar 7.5, Protein 12.4
MEXICAN STREET CORN SOUP
Serve up a bowl of this spicy Mexican soup for lunch or supper. Made with lime, green chilli and smoked paprika, it's full of interesting flavours
Provided by Nadine Brown
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
- Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
- Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
NAVAJO DRIED CORN SOUP
recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies
Provided by drhousespcatcher
Categories Pork
Time 5h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash dried corn thoroughly, soak overnight, drain when ready to use.
- Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
- Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
- Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
- Simmer for 1 hour or until the meat and corn are tender.
- servings based on one cup not soup bowl.
- Note:.
- Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
- Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.
MOHAWK CORN SOUP
this is agreat recipe that my friend Kallie gave to me it was really yummy and my whole family loved it:)
Provided by Chef Otaktay
Categories Native American
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook in slow cooker the hulled hominy over night on low.
- Rinse corn.
- Brown and chop meat.
- Chop cabbage, turnips, rutabagas and carrots to bite size.
- In a large soup pot pour all ingredients don't drain the beans.
- Fill with water 1" over all ingredients adding as needed.
- Cook until all vegys are tender.
- Note: making corn soup the traditional way of lying the corn is the easiest task.
Nutrition Facts : Calories 124.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 31.7, Sodium 198, Carbohydrate 17.2, Fiber 4.3, Sugar 6.1, Protein 10.7
SWEET CORN SOUP
A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.
Provided by Stardustannie
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
- Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
- Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
- Serve soup topped with crumbled corn chips, pepper and chives.
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