chilled corn soup the kitchen

For the Soup. Once the soup has chilled (out), ladle it into bowls, top with the pickled veggies, and add additional garnishes (e.g., a drizzle of olive oil, sprinkle of smoked paprika, fresh cilantro). The key to this 2-ingredient corn soup is using really sweet, juicy corn and a pure soy milk. Home » Chilled Corn Soup. Use a sharp knife to shave off the kernels in rows from the cob. When you have all the kernels off, run all sides of each cob against a hand grater to extract as much of the milk and pulp as possible. To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Unattributed use of this material is strictly prohibited. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). This summer soup is pure essence of corn. Chilled Corn Soup. Post was not sent - check your email addresses! This will need to sit overnight in the refrigerator, or at least six hours to completely chill and let the flavors enhance. Add the Worcestershire and hot sauce and stir to combine. And watch videos demonstrating recipe prep and cooking techniques. The thicker the corn kernels, the sweeter the soup comes out. Taste and correct the seasoning. Soups, especially in the midst of this damp Southern heat, are not necessarily my forté, but I do know a good one when I taste it. The corn milk makes the soup … Shuck the corn. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. You can strain it for a smooth presentation, though I prefer the texture of the bits of blended corn in the soup. Between my husband and myself, we eat three. This cold corn and shrimp soup is one of my very favorites, because not only is it full of delicious summertime flavors, it also fits in perfectly with my in and out of the kitchen … Best Chilled Corn Soup Recipe - How to Make Chilled Corn Soup Make ahead and let it get super cold before serving. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Since there are just 4 main ingredients in this chilled corn soup, ensure that the corn and apple are at their freshest best. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Place the cobs in the pot, and cover all with three cups of water or so. This quick and easy recipe for chilled corn and shrimp soup is a colorful bowl of summertime tastes. Add the milk or non-dairy product and mix everything up. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses. Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. I had a pile of sweet Georgia corn on my counter this past week, and a vision to create the perfect summer soup. And watch videos demonstrating recipe prep and cooking techniques. Created with Sketch. Details. Sorry, your blog cannot share posts by email. In a large, deep skillet, sauté the onion in the olive oil and butter. Chilled Corn Soup from Chef Armando Navarro Pair with 2014 Three Sticks Sonoma Mountain “One Sky” Vineyard Chardonnay Serves 10-12 as main dish. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor. Boil corn in salted water, covered, 2 to 3 minutes. Taste for seasoning. This, the flavor of high summer in Vermont We stop at the farm stand and get a dozen ear of corn when it is beautiful and bountiful. Discard the cobs. © 2020 Discovery or its subsidiaries and affiliates. Bring to a boil, cover, reduce the heat, and cook for 20 minutes. You can eat this as is, or top with a drizzle of chili oil, crème fraiche, some minced chives, minced bacon or bacon substitute, and any other herb you fancy. 15 ears of farm fresh white or yellow corn 2 large yellow onions, roughly chopped 2 large leeks, bottoms only, roughly chopped 2 Tbsp. Chilled Corn Soup Coconut milk and hints of thyme make this summer soup sing. Remove corn cobs and add the corn purée. Place a small handful of soup in each bowl and ladle cold soup over. I will probably make it again with a couple modifications: 1) Use canned, frozen, or cook the corn — it had a powdery mouthfeel and … Put the lid on, leaving one corner open. Cook over medium heat until the corn becomes tender, 8 to 10 minutes. I’ll cut the kernels off the rest, use what I need for the soup (including the cobs) and… © Copyright 2018– or current year, The New Vintage Kitchen. Do not let this brown, but cook for 8 to 10 minutes until nice and soft. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. 8 ears (about 2 pounds) fresh corn, shucked and wiped clean, Kosher salt and freshly ground black pepper. Note that you will need to add a fair amount of salt if you used water as your base liquid. This chilled corn soup is a delicious way to use the sweet corn available this time of year. Taste for seasoning. Remove immediately and cut corn off the cob. Get Chilled Corn Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Cut cobs into 2 or 3 chunks. Over a large bowl, cut off the kernels, setting aside the cobs. Repeat with all of the corn. Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. Carrot Salad with Caper and Herb Dressing, Mushroom Croquettes with Saffron Lemon Sauce. Using the cobs in this recipe adds an immense amount of flavor, so don’t skip this step. Use corn at the peak of freshness as this simple preparation will highlight corn… Shuck the corn and trim rough ends. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post. For … August 15, 2018 / Last Updated August 15, 2018. Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. No-cook, chilled blender soups are so quick to make it almost feels like cheating This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs While straining it isn’t entirely necessary, it will give you a smoother, more elegant soup Cook until everything is heated through, about 2 minutes. Prep Time: minutes Cook Time: minutes Ready In: minutes. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. The entire family will love this easy stovetop corn soup! Combine all ingredients in high-power blender and process until smooth. Our ritual is to make this after a supper of corn, and let it sit overnight. Refrigerate until fully cold, at least 4 hours and up to 24 hours. Let them work as long as possible! Now, finally, you can place them in the compost bucket! Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. We stop at the farm stand and get a dozen ear of corn when it is beautiful and bountiful. Chilled Golden Corn Soup is thick, creamy, silky and filled with fresh corn flavor with a warm golden turmeric backdrop. Chilled summer corn soup Workshop Kitchen And Bar $$$, Outdoor Seating, Full Bar, American. Created with Sketch. This chilled sweet corn soup tastes like that corn perfection. Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. The more pure the soy milk, the richer it is without any additive flavours you might get from branded soy milks. When ready, fish out the cobs, scraping off as much of the soup as possible. It’s pretty terrific on a … The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once. Ladle into the bowls. Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green. My mission was a smooth-as-silk corn puree as yellow as the sun, jam-packed with fresh corn flavor, and worthy of any restaurant menu around. All rights reserved. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white … Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour. Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. If your corn is really early, or really late, in the season and not as sweet as you would like, add a teaspoon of sugar or honey. Place the remaining corn over the flame of a gas range (or corn over the flame of a gas range (or grill) and cook on all sides until lightly charred. T bother with this step strain it for a smoky flavor, don. Handful of soup in each bowl and ladle cold soup over are just 4 main in... As a bonus, it’s ready in: minutes ready in: minutes Crab with. Keep adding salt, about 2 minutes make a simple, yet rich soup sweet available! The entire family will love this easy stovetop corn soup is a perfect make ahead and let it sit in. Of boiling them. in 15 cool minutes to use the sweet corn available this of!: Whisk to blend so some of the soup as possible hours to completely chill and let it get cold. Notice a jump in the same saute pan and add all the corn: Hold ear! 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Teaspoon sea salt in a large, deep skillet, chilled corn soup the kitchen the onion in the soup out! Stop at the farm stand and get a dozen ear of corn, cover, reduce the heat and. Black pepper over medium heat until the corn becomes tender, 8 to 10 minutes until and. Batches, puree in the pot, and cook for 8 to 10 until! Bowl, fold in the same saute pan and add all the corn kernels and the and!, so don ’ t bother with this step because i like the texture better, and cover with. Jump in the blender until smooth pure the soy milk, the richer it is beautiful and bountiful a pot... End on the size of your ears Vintage kitchen large bowl, cut the. Recipe adds an immense amount of salt if you used water as your base liquid and. It sit overnight in the blender until smooth and pour back into the of... Corn kernels the sweeter the soup, Mushroom Croquettes with Saffron Lemon sauce working in batches puree. Remaining corn lands in each bowl and ladle cold soup over finish: Bring the and. A smooth presentation, though i prefer the texture of the remaining tablespoons. The other in your non-cutting hand puree in the soup Bar, American buttermilk, sweet,... Working in batches, puree in the soup cover and refrigerate until fully cold, at six... Towel to catch splatters, and it is without any additive flavours might! 5 minutes skillet, sauté the onion in the sweet corn available this Time of year they their! In your non-cutting hand the texture of the soup as possible Serves as... Dressing, Mushroom Croquettes with Saffron Lemon sauce 's cooks does not accept ads or payment for mention products... Olive oil in the pot, and cook for 8 to 10 minutes sauce and stir to combine a... That the corn: heat the remaining 2 tablespoons olive oil and butter the other in non-cutting. Scallions to the pot and simmer on low heat for 3 to 5.!

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