I’m so glad right now that I doubled the stock and am freezing half the kernels. We all loved this, even the child who hates corn, coconut, and soup. Add the flour, stirring well, to make a pasty mixture. Stir in cilantro, lime juice and crushed red pepper, if using. It is fine for eating with butter and salt, but when I use it in savory dishes, particularly soup, I find it too sweet. I made this today and it was a huge hit with mt clan! Ten years ago: Eggplant Salad Toasts and Peach Shortbread It makes the perfect dinner and a delicious … But it’s also in People Magazine as her “winning” soup and there have been a ton of articles about her winning. Make sure you are using UNSWEETENED coconut milk. My corn was mediocre. I found the corn cob broth to be rather flavorless, but adding the corn to the soup, using the immersion blender and then straining it again really perked it up. Reserved some corn before blending to add back in for texture and made the chili oil to drizzle on top with Aleppo peppers, loved it! Is there a veggie I should sub for adding flavor (like saute broccoli, or squash? Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. New here? To make crispy shallots: Thinly slice two large shallots. Made this today with our csa bag. Lastly, I used my VitaMix and had no solids to speak of even though I strained it. It was MEH. The soup is delicious and has a very intense flavor. This soup is delish! Required fields are marked *. I made this recipe and my comment is… what a waste of perfectly succulent, farm stand fresh corn. I’ve served it hot, and cold. I have a small suspicion that my choice to throw in a sweet onion probably affected the final outcome a bit more than I expected. In the words of my sister, “it tastes like corn”. Also, the recipe suggests straining. Any suggestions appreciated. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. This soup is delicious. Creamy but light, sweet savory and tart at the same time. used an immersion blender and tried it with and without straining – personally i preferred the strained version. I’ve used the cooking water from cooking corn on the cob as a broth/base for soup, but it probably isn’t as rich as one made with the corn that is left on the cob after cutting off the kernels. I used an inversion blender and a mesh strainer to remove the solids from the soup and ended up with a fair amount of polenta leftover. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Any thoughts on making this soup with whole or 2% milk? I will def make this again… thanks for the recipe. A winner! OMG. 4. Return the soup … Made this and served it with homemade crispy veg spring rolls. Secure lid but remove the center piece to allow steam to escape. This was not a very substantial dinner, but I would make it for a first course…if I ever serve multi course meals. Add to a bowl with 2 tablespoons red wine vinegar, 2 tablespoons cold water, 1/2 teaspoon sugar, and a slightly heaped 1/4 teaspoon kosher salt. Feel free to delete this comment, I don’t mean to be rude. And make sure you add all of the salt recommended for the stock. This looks amazing! Made this yesterday in the middle of a nasty California heat wave in a house with no a/c. I also commented about that-love Deb, love the site, but please don’t post show spoilers. I liked the comment above about half blending the soup and leaving it chunkier – I may try that next time. I felt the same, Kate. I underestimated the amount of time and work, that goes into it (rarely happens to me with recipes from SK! … What I loved about Top Chef’s last season was how so many of the contestants embraced vegetables. We used unsweetened coconut milk and shallots – because corn can be too sweet when concentrated. Baked in a cast iron skillet at 200C fan / 425F for about 25-30 mins as it was quite wet. I was also surprised it didn’t yield that much overall. I may not be in the majority, but I find some corn to be too sweet. Loved this recipe- and so did my husband! (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with salt and pepper. Bring it back to boil, add coconut cream, lemon juice and season to taste. If you make crispy shallots, avoid my mistake and don’t taken them far past a light golden – my turned out a mid-deep brown but tasted quite burnt. Now, pour in the vegetable broth and coconut milk. I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. Just polished off my first bowl… delicious (even with light coconut milk because of a grocery delivery substitution) but I do agree with those saying it’s very sweet, even with unsweetened coconut milk. (why was that a surprise to me?) Lusca, if you keep it covered, then the evaporation collects on the lid, condenses and falls back into the pot instead of actually evaporating and reducing the stock. This looks amazing! 3. I have a child who is allergic to coconut but loves the other flavors present in this recipe. I just made the Thai Corn Chowder from the Rebar Cookbook yesterday – very similar but with lemongrass and kefir lime leaves too :). Thanks, Deb! Season with salt, then stir in the brown sugar and a generous pinch black pepper. I have some fennel in my fridge so planning to make the salad tonight alongside my long-held tradition of making a corn chowder on Labor Day weekend. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. My garden also won’t stop with the zucchini, so I added a diced large zucchini to the pot when I added the corn kernels. Each time, I have let the stock simmer for a long time, freeze this stock, then use the frozen stock for the next batch. Because all detritus will be strained out, I like to toss in some dried thyme sticks and a bay leaf. They put butternut squash chunks in theirs. The soup would also be good with croutons and diced roasted sweet peppers (King’s suggestions) and/or toasted coconut flakes. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. Sadly I don’t think I’ll make it again. I used the soup more as a sauce in bowl with rice, grilled chicken and blistered shishito peppers, and second night also added spinach. Yes…. So simple and yummy – drank the rest of it out of the fridge cold for a mid morning snack, also delicious. NYT Cooking is a subscription service of The New York Times. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. Absolutely delicious! Sweet and creamy, with a little bite from the pickled shallots, rich/bitterness from the fried shallots, and heat from the (STRONG AS HELL) chili oil, lol. 6. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. Add potato pieces, and stir to coat, 1 to 2 minutes. This took some time but was GREAT!! Perfectly corn-forward. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. (If using frozen kernels, skip this step.). Holy cow! This appears to be a pretty fool proof recipe. Advertisement This looks and sounds delicious. This looks great, but I”m avoiding onion in my diet. with just a squeeze of lime and some fresh cilantro on top. Hello Deb-your soup looks great, but I was kind of sad about the unexpected Top Chef spoiler…. Corn soup is in the air! Top with garnishes of your choice. I’m so sorry — I hadn’t realized the news wasn’t out since I’d read press about her win for months. ), but I didn’t find this to be very flavorful. My life hasn’t been the same without it. I finished The Margot Affair the other day. 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