Sweetcorn And Chili Soup Food

SWEETCORN AND CHILI SOUP

Steps:

• Heat the butter and olive oil in a large saucepan over medium heat.
• Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
• Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
• Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
• Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
• Serve with a spoonful of sour cream and more parsley, if desired.

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

SWEET CORN AND CHICKEN SOUP

Steps:

• Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
• Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
• Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
• Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
• Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
• Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
• Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.

SPICY SWEETCORN AND SHRIMP SOUP

Steps:

• Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
• Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
• Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
• NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
• COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.

SWEET CORN SOUP

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.

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Steps:

• Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
• Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
• Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

CURRIED SWEETCORN SOUP WITH CHICKEN

Steps:

• If you're using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside - you should end up with about 280g.
• Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
• Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white - about 20 secs. Remove with a slotted spoon and drain well.
• Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
• Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
• Ladle into a large bowl, garnish with the spring onions and serve straight away.

HOT AND SOUR SWEETCORN SOUP

Steps:

• Slice the kernels from the cob with a sharp knife.
• Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
• Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
• Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
• Remove from heat and add the lime juice and coriander. Serve immediately.

CURRIED SWEETCORN SOUP

Steps:

• Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

CHICKEN AND SWEETCORN SOUP

Steps:

• Boil water.
• Add creamed style corn and add the dissolved chicken stock and stir.
• Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
• Bring back to the boil.
• Take the soup off the element and let it cool for 15 seconds.
• Slowly add the beaten egg in a thin stream whilst stirring all the time.
• Add salt and pepper to taste.
• Serve in soup bowls and sprinkle with spring onions.

RILEY'S SWEET POTATO AND CHILLI SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and garlic and cook for 3-4 minutes or until softened.
• Add the sweet potato and chilli flakes and cook for 2 minutes.
• Pour in the stock and simmer for 20 minutes.
• Remove from the heat, allow to cool slightly, then blend until smooth.