Remove from the pan and set aside. 15 ears of farm fresh white or yellow corn 2 large yellow onions, roughly chopped 2 large leeks, bottoms only, roughly chopped 2 Tbsp. Over a large bowl, cut off the kernels, setting aside the cobs. You can eat this as is, or top with a drizzle of chili oil, crème fraiche, some minced chives, minced bacon or bacon substitute, and any other herb you fancy. Add the Worcestershire and hot sauce and stir to combine. Chilled Corn Soup Coconut milk and hints of thyme make this summer soup sing. Between my husband and myself, we eat three. Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. Use a sharp knife to shave off the kernels in rows from the cob. It’s basically corn flavor overload in a bowl, which as you probably know by now, makes my tastebuds quite happy. All rights reserved. The thicker the corn kernels, the sweeter the soup comes out. Cook until everything is heated through, about 2 minutes. Taste for seasoning. Taste for seasoning. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses. 8 ears (about 2 pounds) fresh corn, shucked and wiped clean, Kosher salt and freshly ground black pepper. Add the shallots and cook, stirring often, until … I serve this soup cold, and it's both refreshing and satisfying. We stop at the farm stand and get a dozen ear of corn when it is beautiful and bountiful. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Boil corn in salted water, covered, 2 to 3 minutes. No-cook, chilled blender soups are so quick to make it almost feels like cheating This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs While straining it isn’t entirely necessary, it will give you a smoother, more elegant soup And watch videos demonstrating recipe prep and cooking techniques. The entire family will love this easy stovetop corn soup! This quick and easy recipe for chilled corn and shrimp soup is a colorful bowl of summertime tastes. Prep Time: minutes Cook Time: minutes Ready In: minutes. Chilled Corn Soup Recipe (Serves 4-6) The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked. I will probably make it again with a couple modifications: 1) Use canned, frozen, or cook the corn — it had a powdery mouthfeel and … Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Add the corn kernels and the pulp and corn milk, salt and pepper to taste. Chilled Corn Soup. Our ritual is to make this after a supper of corn, and let it sit overnight. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white … Ladle into the bowls. Cut cobs into 2 or 3 chunks. Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Divide chilled soup … Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green. I’ll cut the kernels off the rest, use what I need for the soup (including the cobs) and freeze the rest for use over the winter. When you have all the kernels off, run all sides of each cob against a hand grater to extract as much of the milk and pulp as possible. To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs. This cold corn and shrimp soup is one of my very favorites, because not only is it full of delicious summertime flavors, it also fits in perfectly with my in and out of the kitchen … Created with Sketch. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. You can strain it for a smooth presentation, though I prefer the texture of the bits of blended corn in the soup. The best way to describe this dish is with the words from my husband: “The corn/crab soup … So I guess you could probably also call this chilled soup a corn gazpacho. Add the milk or non-dairy product and mix everything up. It is quite inviting with some peppery, edible nasturtium flowers to garnish! Shuck the corn and trim rough ends. Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Cook over medium heat until the corn becomes tender, 8 to 10 minutes. Get Chilled Corn Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It’s pretty terrific on a … This, the flavor of high summer in Vermont We stop at the farm stand and get a dozen ear of corn when it is beautiful and bountiful. Gather the kernels in a bowl and reserve the cobs. In a large, deep skillet, sauté the onion in the olive oil and butter. © 2020 Discovery or its subsidiaries and affiliates. You can also puree all of the soup so it's completely smooth, or gently heat and serve warm instead of chilled! Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. For the Soup. Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour. Set the cobs aside again. If you want to make this really smooth and pretty, put everything through a fine mesh strainer, pressing against the sides with a spatula. I’ll cut the kernels off the rest, use what I need for the soup (including the cobs) and… Soups, especially in the midst of this damp Southern heat, are not necessarily my forté, but I do know a good one when I taste it. My mission was a smooth-as-silk corn puree as yellow as the sun, jam-packed with fresh corn flavor, and worthy of any restaurant menu around. The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once. Chilled Corn Soup from Chef Armando Navarro Pair with 2014 Three Sticks Sonoma Mountain “One Sky” Vineyard Chardonnay Serves 10-12 as main dish. Place a small handful of soup in each bowl and ladle cold soup over. I don’t bother with this step because I like the texture better, and don’t want to waste the fiber! Turmeric enhances the yellow colour of corn in a natural way while providing all the added health benefits that we get from including turmeric in our diet. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls the flavor.) Unattributed use of this material is strictly prohibited. Taste and correct the seasoning. The corn lends so much sweetness and flavor that the soup is brought to life with minimal seasonings (i.e., splash of lime juice and a bit of sea salt). Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. This chilled corn soup is a delicious way to use the sweet corn available this time of year. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Best Chilled Corn Soup Recipe - How to Make Chilled Corn Soup This chilled sweet corn soup tastes like that corn perfection. Place the cobs in the pot, and cover all with three cups of water or so. Carrot Salad with Caper and Herb Dressing, Mushroom Croquettes with Saffron Lemon Sauce. If your corn is really early, or really late, in the season and not as sweet as you would like, add a teaspoon of sugar or honey. Chilled Golden Corn Soup is thick, creamy, silky and filled with fresh corn flavor with a warm golden turmeric backdrop. You should have between 2 and 3 cups depending on the size of your ears. Tomorrow’s supper is just a blender’s task away. August 15, 2018 / Last Updated August 15, 2018. Details. The crab topping with silky smooth soup is unforgettable! Place the remaining corn over the flame of a gas range (or corn over the flame of a gas range (or grill) and cook on all sides until lightly charred. Note that you will need to add a fair amount of salt if you used water as your base liquid. And watch videos demonstrating recipe prep and cooking techniques. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Now, finally, you can place them in the compost bucket! Put the lid on, leaving one corner open. Remove corn cobs and add the corn purée. Fun fact: For each kernel of corn on a cob, there is one piece of silk—so that makes for a lot of cleaning! Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post. Make ahead and let it get super cold before serving. Since there are just 4 main ingredients in this chilled corn soup, ensure that the corn and apple are at their freshest best. Get Chilled Corn Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Let them work as long as possible! After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. The key to this 2-ingredient corn soup is using really sweet, juicy corn and a pure soy milk. Sorry, your blog cannot share posts by email. Puree with an immersion or in batches in a blender or food processor (do this in small batches to avoid splashes and burns and cover the top with a clean kitchen towel to catch any hot splatters). Shuck the corn. Using the cobs in this recipe adds an immense amount of flavor, so don’t skip this step. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Chilled summer corn soup Workshop Kitchen And Bar $$$, Outdoor Seating, Full Bar, American. Remove immediately and cut corn off the cob. When ready, fish out the cobs, scraping off as much of the soup as possible. Combine all ingredients in high-power blender and process until smooth. Repeat with all of the corn. Discard the cobs. This summer soup is pure essence of corn. Between my husband and myself, we eat three. This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. A Vermont innkeeper's collection of seasonal vintage recipes, reimagined for today's cooks. The trick with corn soup is to harness the sweetness of the corn when it's raw, and the earthy, starchy notes when it's cooked. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Do not let this brown, but cook for 8 to 10 minutes until nice and soft. Working in batches, puree in the blender as smooth as possible. Chilled Corn and Crab Bisque is a mouthwatering corn soup that is a perfect make ahead recipe for summer or entertaining. Guy's Big Game: Alex Guarnaschelli's Wings. I highly recommend using freshly shucked corn in this recipe. Refrigerate until fully cold, at least 4 hours and up to 24 hours. © Copyright 2018– or current year, The New Vintage Kitchen. This will need to sit overnight in the refrigerator, or at least six hours to completely chill and let the flavors enhance. Bring to a boil, cover, reduce the heat, and cook for 20 minutes. And cheap. #summerfood #cornsoup #corn … Once the soup has chilled (out), ladle it into bowls, top with the pickled veggies, and add additional garnishes (e.g., a drizzle of olive oil, sprinkle of smoked paprika, fresh cilantro). And as a bonus, it’s ready in 15 cool 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. The corn milk makes the soup … The more pure the soy milk, the richer it is without any additive flavours you might get from branded soy milks. Melt the butter in a large pot over medium-low heat. I had a pile of sweet Georgia corn on my counter this past week, and a vision to create the perfect summer soup. Home » Chilled Corn Soup. Post was not sent - check your email addresses! Created with Sketch. Soup came together really well,and it is a great summer recipe. And cheap. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. Use corn at the peak of freshness as this simple preparation will highlight corn… For … 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. 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.