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Spicy Corn on the Cob Soup

Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Moderate
We tossed the cobs into the soup while it was cooking to maximize the sweet corn flavor. Use just-picked-corn for the best result.
Ingredients

corn

6 medium, husked

olive oil

1½ Tbsp

garlic clove(s)

3 medium clove(s), minced

jalapeño pepper(s)

2 medium, minced (don't touch seeds with bare hands)

uncooked onion(s)

1 cup(s), finely chopped

uncooked celery

½ cup(s), finely chopped

ground cumin

1½ tsp

ground turmeric

1 tsp

canned chicken broth

4 cup(s)

water

2 cup(s)

table salt

1½ tsp

black pepper

1 tsp, freshly ground (or to taste)

sweet red pepper(s)

½ cup(s), chopped

cilantro

¼ cup(s), fresh, finely minced

uncooked scallion(s)

¼ cup(s), minced (optional)

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 jalapeno 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.
Notes
Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.

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