Corn Soup Recipe
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Contributor: |
Contributor: Wil Wagner
Added: Sunday, August 31, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Corn Stock—
Cut Kernels from:
10 ears sweet corn, husked (approx. 5 cups kernels)
Sweat in 2 tablespoons Vegetable Oil:
1 large yellow onion, chopped
1 large leek, chopped
4 cloves garlic, smashed
Add and Simmer; Strain
10 cups cold water
8 corn cobs, halved
5 yellow tomatoes, diced
2 cups corn kernels
For the Soup—
Simmer:
6 –8 cups Corn Stock
2 large tomatoes, large dice
1 summer squash, large dice
1 –2 canned chipotle chiles in adobo sauce, thinly sliced
Remaining corn kernels
Salt to taste
Serve with:
Scallions, cut into 2" pieces
Sliced avocado
Chopped fresh cilantro
Lime wedges
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Directions: |
Directions:Cut kernels from husked corn.
Sweat onion, leek, and garlic in oil until softened.
Add water, corn cobs, tomatoes, and 2 cups kernels; simmer 1 1/2 hours. Strain stock, pressing on vegetables to extract juices; discard vegetables.
Simmer corn stock for soup with remaining reserved corn, tomatoes, squash, and chiles for about 20 minutes. Salt to taste.
Serve each bowl of soup with scallions, avocado, cilantro, and a wedge of lime. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Personal
Notes: |
Personal
Notes: I got the recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]
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