Spicy Corn on the Cob Soup
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
We tossed the cobs into the soup while it was cooking to maximise the sweet corn flavour. Use just-picked-corn for the best result.
Ingredients
Cooked corn
6 ear(s), medium, husked
Olive oil
1½ tbsp(s)
Garlic
3 clove(s), large, minced
Jalapeño pepper
2 medium, minced (don't touch seeds with bare hands)
Onion
1 cup(s), finely chopped
Celery
½ cup(s), finely chopped
Cumin seeds
1½ tsp(s)
Ground turmeric
1 tsp(s)
Chicken broth
4 cup(s)
Table salt
1½ tsp(s)
Black pepper
1 pinch(es), freshly ground (or to taste)
Red bell pepper
½ cup(s), chopped, chopped
Cilantro
¼ cup(s), fresh, finely minced
Uncooked scallions
¼ cup(s), minced (optional)
Water
2 cup(s)
Instructions
1
Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
2
Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeño and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
3
Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
4
Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
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