Cream of Corn Soup Recipe
Description
A cream of corn soup that’s sweet, creamy and full of flavor. Top each serving with garlicky crispy bits!
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Ingredients
- 4 ears sweet corn
- ¼ cup olive oil
- 3 large shallots, divided
- 4 large cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 (2-inch) knob ginger, peeled and chopped (2 tablespoons)
- 1 (1-inch) knob turmeric, peeled and chopped (or 1 ½ teaspoons ground dried turmeric)
- Kosher salt
- 2 small yukon gold potatoes, about ¾ pound, peeled and cut into ½-inch cubes
- 3 cups vegetable broth
- 1 (15-ounce) can full-fat coconut milk or 2 cups whole milk, warmed
- 1 tablespoon fresh lime juice (from 1/2 lime)
- Cilantro, for serving
Instructions
- Cut kernels from corn cobs; set kernels aside and reserve cobs.
- Thinly slice 1 shallot; set aside. Roughly chop remaining 2 shallots.
- Heat oil in a large pot or Dutch oven or pot over medium until simmering. Add sliced shallot and garlic; sauté until starting to toast and become golden brown, 2–5 minutes (shallots will naturally separate in oil). Add red-pepper flakes and sauté to toast, about 10 seconds. Transfer shallot-oil mixture to a small bowl.*
- Measure out 1 tablespoon oil from shallot-oil mixture and add back to pot over medium heat. Add chopped shallot, ginger and turmeric and cook, stirring occasionally, until fragrant, 2 minutes; season with salt.
- Add potatoes and cook 1 minute. Add reserved corn cobs and broth; bring soup to a boil then stir in corn kernels and coconut milk; bring back to a simmer and cook until potatoes are just tender, 8–10 minutes.
- Using tongs, transfer cobs to a plate; let cool.
- Meanwhile, transfer half of soup to a blender and blend until smooth; transfer back to pot.*
- Scrape back of a knife down length of cooled corn cobs to “milk” cobs; add scraped liquid and solids to soup and discard cobs. Stir in lime juice and season with salt additional to taste.
- Top each serving with crispy shallots, garlic, infused oil and fresh cilantro.
Notes
*Cooking the garlic and shallots: the garlic and shallots will continue to brown when they're removed from the pot. Pour them from the pot just before they reach the perfect golden-brown color. Additionally, for even browning, make sure the slices of shallot and garlic are fairly even in thickness.
*Blender: if you have an immersion blender, you can use that instead of a standard blender. I will say, however, the soup won't get as creamy as it would if half of the soup is completely puréed in a standard blender.
Nutrition
Serving: 1½ cupsCalories: 363kcalCarbohydrates: 35gProtein: 7gFat: 21.5gSaturated Fat: 13gSodium: 236mgFiber: 4gSugar: 9g
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