This mildly spicy corn soup is a wonderful way to use fresh corn on the cob. No matter what kind of diet your treatment has put you on, you can enjoy the late summer abundance of delicious corn without hesitation, and it’s pretty easy to put together too. To make this soup you use the whole corncob. The kernels are shucked off and roughly pureed, while the cobs are used to make a light delicious stock that will add extra sweet corn flavor to the soup. The roasted poblano peppers used here as a condiment can be made ahead of time and chopped as needed.
- Cut the kernels off the cobs, setting the cobs aside. It’s best to do this directly into a large bowl to stop the kernels from flying all over the kitchen counter. Puree the corn kernels in a food processor or with an immersion blender. Set aside
- Put the empty cobs into a small stockpot. Cover with water and bring to a boil. Cover, turn the heat down to medium low and simmer for 20 minutes. Remove the cobs, strain and set broth aside.
- Meanwhile, place the poblano pepper directly on the burner over high flame. Turn with tongs to evenly char the skin. Place in a bowl and cover tightly with saran wrap. Let sit at least 10 minutes to steam. (see Ann’s Tips)
- In a medium stockpot, heat the olive oil over medium heat. Add the red onion and cook for 5 minutes, stirring occasionally until tender. Sprinkle with salt and pepper. Add the garlic and cook for another 3 minutes or until the garlic starts to color.
- Add in the pureed corn and cook, stirring, for 3 minutes. Add 1 1/2 cups of corn stock. If the soup looks too thick add more stock - it should have the consistency of heavy cream. Bring to a boil. Turn the flame down to low and simmer for 15 -20 minutes to blend the flavors.
- While the soup is simmering, deseed and peel the charred skin off the poblano pepper. Chop.
- Taste the soup for seasonings. Top with cilantro, diced avocado and poblano peppers.
Ann's Tips and Tricks
You can also make this soup with 5 cups of frozen corn instead of fresh corn, but instead of the corn broth use some good chicken stock, or a light tasting vegetable stock.
As the peppers are condiments for the soup, you can roast and deseed the peppers ahead of time. They will keep for 3 days in the fridge, and as long as a week if you cover them in oil.
Poblanos are the mildly spicy large dark green peppers often used in Mexican cooking. They can be found in many supermarkets and in Latino specialty markets. Poblanos are quite mild, so if you want to add more of a kick to the soup’s fixings, roast 2-3 jalapeno peppers the same way as described above. If you want less heat, roast a small green pepper instead.