), but I didn’t find this to be very flavorful. But it’s also in People Magazine as her “winning” soup and there have been a ton of articles about her winning. Simmer for 10 minutes, until the … Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Two year ago: Foolproof Cacio e Pepe Perfectly corn-forward. Fourteen years ago: Moules Frites and 44-Clove Garlic Soup. The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. My husband is not a fan of pickled things so he missed out! Living in Italy, I crave Asian-inspired recipes especially ones as easy as this was. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more. I have a small suspicion that my choice to throw in a sweet onion probably affected the final outcome a bit more than I expected. It doesn’t sound appetizing but it was also delicious. The red head says she doesn’t like your cooking? It might have been smoother in a Vitamix, but I’m not sure — there’s not a lot of solids for the amount of liquid. (I am still recovering.). I’ve used the cooking water from cooking corn on the cob as a broth/base for soup, but it probably isn’t as rich as one made with the corn that is left on the cob after cutting off the kernels. The soup is delicious and has a very intense flavor. One year ago: Salted Caramel Pretzel Blondies I’m planning to try and make a riff on that with this broth (including coconut milk and lime juice) next week. We all loved this, even the child who hates corn, coconut, and soup. Season with salt and pepper. Six months ago: Pina Colada Followed the recipe exactly, including straining at the end. Can’t wait to make this one. Get recipes, tips and NYT special offers delivered straight to your inbox. Regarding pickled shallots–did you mean to say bowl bowl? 5. 1. It does appear that the first few sentences of the corn stock directions may have been the victim of a word processing mishap, though. I actually doubled the amount of corn because..I felt like it? Or is it crucial and I should wait to make it til I’m eating onion again? Then I served it with some crispy carnitas, black beans, pickled onions and cilantro which ended up being a delicious fusion of thai and Mexican flavors. Fresh corn on the cob can be difficult to find here in Germany. Salt from crispy shallots, acid from pickled shallots and lime, heat from the chili oil and fresh vegetal flavor from the cilantro. I topped it with the chili oil and crispy shallots. Deadline Media, Golden Globes TV Predictions: Top 24 All Stars, SAG Awards TV Predictions: Top 24 All Star Users, Golden Globes TV predictions: Top 24 All Stars, ‘Big Brother’ Predictions: Live Episode 10, ‘Big Brother’ Predictions: Live Episode 9, ‘Big Brother’ Predictions: Triple Eviction. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. I have tried this soup, obviously this was inspired by some other food blogger. A welcomed meal for a snowy day in Montana. It was MEH. I’m a huge fan of both blended soups and Deb’s recipes (the miso carrot and creamy cauliflower are regulars in my home! Bring to a boil. That season isn’t streamable yet for those of us without cable! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! This sounds like the vegan chowder recipe I Loved from a seafood place that closed a few years ago. Without them, it was good but didn’t taste like corn. This looks great, but I”m avoiding onion in my diet. Stir in cilantro, lime juice and crushed red pepper, if using. Whisk the harissa and oil together in a small bowl. But I’m not sure I would risk trying it without, since the end product was really delicious. I can’t wait to see what you do with it. I highly highly recommend taking the time to make this. Combine corn kernels, coconut milk and salt in a medium saucepan. Add to a bowl with 2 tablespoons red wine vinegar, 2 tablespoons cold water, 1/2 teaspoon sugar, and a slightly heaped 1/4 teaspoon kosher salt. You only need 4 for the soup, so I think you’re unlikely to over-reduce. I actually eat plant based so I’m absolutely loving this recipe and will try it ‘as-is’, but I’m thinking of making for elderly neighbors and I know she’d prefer some meat. Give folks a warning, sheesh! This sounds just like the soup my local Thai place used to serve. I strained the soup and it was beautifully smooth, but it took me a long time to get it all through the strainer. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth. Reduce heat, and simmer until corn is tender, about 20 minutes. Or, you can use an immersion blender in the pot, as I did. Add 4 cups of the reserved corn stock; bring to a boil over high. I strained and wished I didn’t… it ended up making the soup very thin and lacking flavor. They put butternut squash chunks in theirs. I want to make sure I don’t under or over-reduce, lol. I was also surprised it didn’t yield that much overall. Reduce to simmer and let it cook until the corn in tender. Just polished off my first bowl… delicious (even with light coconut milk because of a grocery delivery substitution) but I do agree with those saying it’s very sweet, even with unsweetened coconut milk. My coconut milk was completely separated, so I just put it in a large bowl and whisked it together before adding to the soup. I think good ole butter and salt is a better use of my corn on the cob. The first pass completely clogged the strainer. Lusca, if you keep it covered, then the evaporation collects on the lid, condenses and falls back into the pot instead of actually evaporating and reducing the stock. That is hilarious. I made this today and it was a huge hit with mt clan! Bring it back to boil, add coconut cream, lemon juice and season to taste. I think grilled scallops or shrimp would be great. I think the chili oil might have helped, but I didn’t have any. Great read, thank you for the suggestion. lime into the pot with some additional salt. I loved it so dearly, and this brought back wonderful memories. Baked in a cast iron skillet at 200C fan / 425F for about 25-30 mins as it was quite wet. Would this also work with pre-cooked vacu-packed corn cobs, do you think? I started straining my soup, realized I was getting something far too thin to be called soup and stirred back in the corn bulk. The only thing I added was, I poached chicken thighs in ginger & cilantro then shredded it and added to the finished soup. Why do you wish you had strained the soup? From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. 4. Made this tonight and it is truly the best soup I’ve ever tasted. Also, could you please please please add metric measurements? Once the oil is hot, add the shallots to the skillet, breaking them into rings as you place them in. I’m looking forward to making this: I’m sure my family will love it. My reduced stock ended up being exactly 4 cups. Yes…. Sounds great. The toppings are a must to balance out the sweet of the corn and onion. So far this summer I have made it twice and used it in zucchini soup and mixed-squash soup, both strained, pureed, and frozen for the upcoming day when corn cobs are no longer available (sniff). Since I’m the queen of substitutions, I used the lonely leek on the bag instead of onion for the soup (the stock got an onion). Add coconut milk and lime juice. Advertisement Reduce heat to medium, and simmer 20 minutes. I may toss some in. Eight years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through. Pour soup through a strainer into a pot — I didn’t do this but wished I had — and discard solids. Now I’m less confident that you’ll get the full flavor potential here, but it’s worth trying. This appears to be a pretty fool proof recipe. Is it moreso or more so? New here? I needed extra lime to balance the sweetness. It has been so delicious this year. My brain does not work in quarts and ounces, and while I do possess American cup measurements which are useful in some of your recipes, my measuring jug only does ml, and our tinned food gives the content in ml or g. I’m sure I’m not the only European reader (and fan) of your recipes who hates having to sit down with conversion tables and a calculator before writing the shopping list or starting to cook. Lastly, I used my VitaMix and had no solids to speak of even though I strained it. This took some time but was GREAT!! I have an abundance of lemon grass in my yard. Thank you! I’m so sorry — I hadn’t realized the news wasn’t out since I’d read press about her win for months. Thank you for posting this! I wasn’t sure how this would go over, but I pretty much followed the recipe and only used immersion blender as we don’t mind texture in soup. but I missed that it was pre-cooked. This soup is delicious. Used a Vitamix and it was perfect. Thanks, Deb! Maybe next time I’ll try pressure cooking the stock instead–I’ve been finding that the pressure cooker produces the best, most flavorful stocks I’ve ever made. Melt the butter in a large pot over medium-low heat. Remove from heat. I know!!! P.S. This was fantastic! Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. This one will be a regular at our house. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. Add the corn … yield: 2 quart — Ingredients: 4 fresh ears of yellow or white corn, remove husk, wash cobs, cut kernels off cob and place in a bowl, save cobs for stock (do not use frozen corn) How to select corn: Look for evenly shaped, large cobs of corn. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Cut the corn kernels off the cobs and transfer to a bowl. It is fine for eating with butter and salt, but when I use it in savory dishes, particularly soup, I find it too sweet. Hi Deb, do you think this recipe would work well chilled? Serve: Ladle into bowls. Another great recipe. 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) They added mushrooms and tofu, but I am not convinced it needed the tofu. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. So yummy!! The pressure “milks” the cobs and delivers maximum corn flavor. This was pretty sweet–sweeter than I really like. I made this soup tonight and found that it came out *very sweet* which I have a few theories on. I ended up with closer to 3 healthy servings or 4 smaller ones. I added a bit more salt as it came out very sweet, as others have noted. Thanks for all your great recipes, Deb. I made this tonight – loved the simplicity and flavor. Transfer the onions, corn and bouquet Garni to a large pot, cover with water and bring to boil. So flavorful and as silky as something you’d get at a restaurant. I also make the stock from the cobs, but use heavy cream and butter. Really great recipe. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. It does take time to make the stock, but it’s worth it! I wanted to make this before this great season for corn was over. Eleven years ago: Griled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting Thanks, Deb! We thought the leftover stock would be great as a base for a quick soup by throwing in some pre-made wontons and green onions and topped with chili oil. We definitely preferred the soup blended, and I added more oil to the sautéed corn/zucchini mix, and I thought fresh cracked pepper and more salt was wonderful. Added no other liquid. Yesssss but those are all super easily avoidable if you haven’t seen this season! [Warning! I blended the final soup with a Vitamix and then put it through a strainer. Top with garnishes of your choice. Add shallots, garlic, ginger and Serrano or other hot pepper, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. I discovered corn stock a few years ago (having thoughtlessly thrown out countless stripped cobs, considering them garbage) and agree that it gives wonderful fresh veggie flavor to soup. Maybe my strainer was too fine? Post was not sent - check your email addresses! Place half of the the kernels in a saucepan and half in the bowl of a blender. This soup is excellent! We put coconut flakes, peanuts, cilantro, and chili crisp on top. Seven years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps I think next time I’ll be a little more exact on the ingredients, and maybe a smidge more lime juice and salt in the cook. Thank you Deb! Will definitely make again. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic. we only partially blended this and left it sort of chunky on purpose because we’re in the middle of packing and moving and I didn’t want to find our sieve. A lovely subtle combination of corn and coconut flavours. and it was great! update: made it last week and had it hot which was delicious. Four years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins Notify me of follow-up comments by email. I felt the same, Kate. The end product was really sweet. Also, the recipe suggests straining. Add the flour, stirring well, to make a pasty mixture. Can’t stand the taste of coconut, should I substitute half & half or heavy cream or something else? Reduce heat to medium, and simmer 20 minutes, adding … Hands down. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in. If you’re in doubt about the size of your corn cobs, round up. This recipe might get me most of the way to recreating that lovely comfort food experience. 1 Melt the butter in a pot and add the onion, garlic and ginger. I was not aware! I also commented about that-love Deb, love the site, but please don’t post show spoilers. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. (Embarassed to mention this). Looks very tasty. More limes for passing along with the crispy and pickled shallots, fresh cilantro, drops of homemade peach-habanero hot sauce, and some butter-poached lobster…because here in Maine, that’s whatcha do :). My husband loved it too and he’s “not a soup person.” Followed recipe exactly. There’s such a coziness to the soup; I want to pack it up for a friend or stash some in the freezer for later this winter. I liked the comment above about half blending the soup and leaving it chunkier – I may try that next time. Bring to a boil, then adjust the heat to maintain an active simmer. I will have to see if this one holds up! Fab! But we added croutons for a little crunch…. 7. I definitely think the stock would be great in it — 20 minutes, maybe? Maybe not ever – but it’s now in my top five. To pickle shallots: Thinly slice two large shallots. We loved it!!! I know you specified full fat coconut milk, but I have a can of reduced fat in the pantry. A good start to Autumn! But I think the pickled shallots ( I just used regular sliced onions) really made this soup sing! My fiance wolfed that down. We braved turning our Vitamix on “High” and it was velvety smooth. Thanks! i find it hard not to tweak here and there but this time i followed the recipe exactly and it was perfect! Feel free to delete this comment, I don’t mean to be rude. Set aside. I used reduced fat and it was fine. It definitely tasted like corn, but concentrated. Curious if it took awhile for others or if I can tweak what I did to make it quicker. 4. Making homemade soup is easier than you think. A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. I like your idea of making the broth with the leftover cobs. Dot over soup with caution. It was excellent this way as well – will have to try the smoother way later. Does she even know who you are? Welcome - I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. Try this corn chowder with chile and lime. Oh man this was good! Other tip is if you have a vitamix use that and then no straining at all! This sounds so yummy! Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. I did the second straining by the way. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Previous post: shaved fennel and crushed olive salad. 3. And rotisserie chicken would be an easy addition. Place water, corn cobs, quartered onion and ginger in a large pot. I know this is a cliched question, but can do you any part of this in the Instant Pot? Each time I make it, I can’t believe how simple and easy it is, and how delicious. Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes. Bring to a boil, then lower to a simmer. I used an inversion blender and a mesh strainer to remove the solids from the soup and ended up with a fair amount of polenta leftover. I think either of those proteins sound lovely. My garden also won’t stop with the zucchini, so I added a diced large zucchini to the pot when I added the corn kernels. Make soup: Heat 2 tablespoons oil in a large pot over medium. Approximately how much stock were you left with once it simmered and reduced? Make sure you are using UNSWEETENED coconut milk. Smitten Kitchen + Melissa King = perfection! This post contains Top Chef Season 17 spoilers.]. (Maybe everyone else knew to use unsweetened milk and I just got lucky.) I made the crispy shallots and also garnished with a squeeze of lime and some chili flakes. The soup would also be good with croutons and diced roasted sweet peppers (King’s suggestions) and/or toasted coconut flakes. I have some fennel in my fridge so planning to make the salad tonight alongside my long-held tradition of making a corn chowder on Labor Day weekend. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. I do wonder if the stock really adds much, since I wasn’t blown away by the flavor, tasting it after the 1 hour simmer and salting. Cream or half-and-half will give you closer to the rich texture of coconut milk. Is there a veggie I should sub for adding flavor (like saute broccoli, or squash? And make sure you add all of the salt recommended for the stock. I had a lot of leftover corn mush after straining it so I’m going to experiment with using it instead of cornmeal in cornbread tomorrow morning. I just saw the vacuum-packed part. This soup was incredible, especially served with all additions. Nine years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce I would try a different corn soup — I just don’t think corn and cream will give you enough flavor. Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Process until very smooth. Sounds intriguing. (If using frozen kernels, skip this step.). Remove from oven and set aside. I made this last night. So good! Just to make sure: The first “yes” referred to the pre-cooked corn, right? Do yourself a favor and run, do not walk, to your local farm stand, farmers market or grocery store to make this soup today. I have made this at least 5 times this summer, and I’m making it again today. Yes and yes. It makes the perfect dinner and a delicious … In the words of my sister, “it tastes like corn”. Maybe throw in a handful of a bitter green like kale. NYT Cooking is a subscription service of The New York Times. Working in batches, pour mixture into a blender. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. Creamy but light, sweet savory and tart at the same time.
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