Spicy Corn on the Cob Soup
6 medium, husked
3 clove(s), large, minced
2 medium, minced (don't touch seeds with bare hands)
1 cup(s), finely chopped
½ cup(s), finely chopped
Canned chicken broth
1 pinch, freshly ground (or to taste)
Sweet red pepper(s)
½ cup(s), chopped
¼ cup(s), fresh, finely minced
¼ cup(s), minced (optional)
- Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
- 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.
- 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.
- 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.