- 6 medium yellow corn on the cob, husked
- 1 1/2 Tbsp olive oil
- 3 clove(s), medium garlic clove(s), minced
- 2 medium jalapeño pepper(s), minced (don't touch seeds with bare hands)
- 1 cup(s) uncooked onion(s), finely chopped
- 1/2 cup(s) uncooked celery, finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 4 cup(s) canned chicken broth
- 2 cup(s) water
- 1 1/2 tsp table salt
- 1 tsp black pepper, freshly ground (or to taste)
- 1/2 cup(s) sweet red pepper(s), chopped
- 1/4 cup(s) cilantro, fresh, finely minced
- 1/4 cup(s) uncooked scallion(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 jalapeno 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.
- Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.