Creamy Corn Soup
My little old ladies soup was more of a chowder in flavour, but rich and creamy. This has more of a Tex Mex savour to it, but is also rich and creamy.
It has a bit of a bite from the green jalapeno chili with goes into it, not much, just enough and a slight tartness from lime juice . . . other than those ingredients, everything else is fairly simple. Vegetable stock (for the vegetarian), corn, celery and leek, with a knob of butter and a bit of seasoning. Simple ingredientd, but wow flavours!
And so I baked some cheesy croutes to garnish this. Simply cut buttered slices of bread into whatever shape you want. I sprinkled it with some Taco seasoning (see my side bar) and then toast in a hot oven. Top with a bit of cheese (I used Pepper Jack for more flavour) and then toast just to melt the cheese.
This was some good and a soup I will make again. It would be a great first course for a BBQ. I can just imagine people sitting down and enjoying it beneath a leafed pagoda while the sun sets and the bees hum . . . ahhh summer pleasures. It will be especially good when corn is in season. We don’t get great corn over here, so I will never have that particular pleasure . . .
Serves 4
Creamy and delicious with just a bit of spark. You can use frozen corn if that is all you have, but fresh is always better.
2 TBS butter
the white part of 2 large leeks, trimmed, washed and coarsely chopped
1 large stalk of celery, trimmed, washed and diced
1 small green jalapeno chili, trimmed, seeds and veins discarded, and finely chopped
600g of corn niblets (4 cups)
660ml vegetable or chicken stock
the juice of two limes
440ml of whole milk (2 cups)
salt and freshly ground black pepper to taste
1/2 ripe avocado, peeled and chopped to garnish (Optional)
chopped fresh coriander leaf to garnish (cilantro) (Optional)
Melt the butter in a large saucepan. Add the leek, celery and jalapeno. Cook, stirring occasionally, over low heat until softened without colouring. Add the corn and sweat for several minutes. Add the stock and lime juice. Bring to the boil, then reduce to a simmer and simmer, uncovered, for 15 minutes.
Carefully blitz until smooth in a food processor, or blender, or using an immersion blender. (My preferred method.) Return to the stove and slowly whisk in the milk. Heat gently until heated through. Season to taste with salt and black pepper. Serve hot spooned out into bowls with suggested garnishes as desired.
Note – other nice garnishes are chopped chives, sour cream, chopped roasted peppers, salsa, guacamole. Choose as you wish!
You might think its too hot for soup, and maybe where you live it is. We enjoy a lovely temperate climate here in the UK, with very few days that are overly hot like that. This went down a real treat toda when it was cloudy and a brisk breeze was blowing. They say we may get some thunder storms. I haven’t been treated to a good one of those in years. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/07/creamy-corn-soup.html
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