Prep 20 mins
Cook 45 mins
Add a little Mexicana to your meal. A wonderful way to use corn on the cob. This recipe came from Gourmet Magazine.
- 2 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 fresh jalapeno peppers, seeds and ribs discarded and the flesh minced (2-inch, wear rubber gloves)
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons coriander powder
- salt & freshly ground black pepper
- 1⁄2 cup thinly sliced carrot
- 1⁄2 cup thinly sliced celery
- 3 1⁄2 cups chicken stock or 3 1⁄2 cups canned chicken broth (or use vegetable broth to make it vegetarian)
- 8 ears corn, shucked,the kernels cut off the cobs,and the kernels and cobs reserved separately
- 1 red bell pepper, roasted and chopped fine
- 2 -3 tablespoons minced fresh coriander or 2 -3 tablespoons fresh parsley leaves, to taste
- cayenne, to taste if desired
- fried corn tortilla strips, garnish
- In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
- Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
- Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
- Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
- Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
- In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth.
- (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.) Let the soup cool to room temperature.
- In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
- Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature.
- Garnish with fried tortilla strips.
Loved it! This was just perfect as is. Sweet and creamy.
There is no better review then when you can say that people asked for a second serving and then the recipe. Easy to make, good at room temperature or warm, as good the day after ... Would certainly do it again! Quite filling, careful if you have lots of courses ... oh and by the way I cheated and used 2 small cans of kernels ...
this was a nice light and not too spicy soup that i enjoyed. i had to use frozen corn as it's not in season here now, but i don't think it detracted from the taste. i also used my immersion blender so i was able to puree the dish at one time, then i added the additional corn. good first course!