Spicy corn on the cob soup
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Corn on the cob, a staple of summer and fall cookouts, is the inspiration for this wonderful pureed soup. Flavored with cumin and jalapeño peppers, and garnished with cilantro and roasted red peppers, this soup has a wonderful Tex-Mex flavor profile the whole family will love. Once the corn is remove from the cobs, the cobs are added to the soup while it cooks to extract maximum sweetness. Grilling the corn ahead of time or using leftover grilled corn adds a great toasted flavor. The reserved corn kernels and garnishes add layers of flavor and texture to the silky soup. Ready in just an hour, this soup pairs well with a fresh arugula salad for a cool and peppery crunch.
Ingredients
Fresh yellow corn
6 medium
Olive oil
1.5 Tbsp
Garlic
3 medium clove(s)
Jalapeño pepper(s)
2 medium
Uncooked onion(s)
1 cup(s), chopped
Celery
0.5 cup(s), chopped
Ground cumin
1.5 tsp
Ground turmeric
1 tsp
Canned chicken broth
4 cup(s)
Water
2 cup(s)
Table salt
1.5 tsp
Black pepper
1 tsp
Red bell pepper(s)
0.5 cup(s)
Cilantro
0.25 cup(s)
Uncooked scallion(s)
0.25 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 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.
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