Wednesday: Summer Corn Soup
Mmmm…Sweet and garden fresh, this soup is delicious. Consider doubling and freezing half – it will brighten up a dark dinnertime in November.
Serves: 4 Prep: 20 Cooking: 40
3 ears of corn, husks and silks removed
3 tablespoons olive oil
1 medium onion, chopped
1 teaspoon kosher or sea salt
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon chili powder
1 jalapeño, seeded and minced
1 clove garlic, minced
5 medium tomatoes, peeled, seeded and chopped OR 28 oz whole peeled tomatoes, chopped
2 medium red potatoes
½ cup half & half
½ cup grated cheddar
1 fresh baguette
Prep the veggies. Shuck the corn. Hold each ear of corn with the flat end in a large bowl. Using a sharp knife to cut down the cob, removing the kernels. You should have about 3 cups of kernels. Reserve the cobs too.
Heat the olive oil in a soup or stock pot over low heat.
Add the onions and ½ teaspoon salt.
Cook until the onions are soft - 10 minutes.
Add the cumin, coriander, chili powder, jalapeños, and garlic and cook until the jalapeños 2-3 minutes.
Add the tomatoes and cook 10 minutes.
Add the potatoes, reserved corncobs, and 3 cups of water.
Cover and simmer until the potatoes are tender but still firm, 10-12 minutes.
Add the corn kernels and cook for 1 minute more, until the kernels are heated through.
Remove the pot from the stove.
Using an immersion blender, blend the soup until about half of it is puréed, or put half of the soup in a blender and purée it, and then combine both again.
Add the half and half and cheese and return the soup to the stove.
Heat over low heat until the cheese is just melted (don’t let it boil).
Taste it and season with salt and pepper.
Ladle into soup bowls and serve immediately with fresh baguette.