Corn and Chipotle Soup

 

It doesn't look like much but it is delightful and unbelievably smooth; though it doesn't get that way without some work! I've never been a fan of recipes where the immersion blender wasn't good enough, recipes where you have to blend something and then also press it through a fine mesh sieve after, they are simply far more effort than I like to exert in the kitchen. But for whatever reason I resolved to go through the labour yesterday evening and it was worth it. 

 

This soup can be served warm or cold, and after trying it both ways I think I prefer it cold. Which means that this is a great option for a make-ahead soup. I think this would be a perfect starter course for a dinner party, especially since you can do all the work the night before and then just serve it out of the fridge.

 

The only thing I would change is that I think the recipe could use more chipotles. Half a teaspoon isn't very much. I added three times that amount and still thought it needed more. Perhaps it was a typo in the recipe?

 

Corn and Chipotle Soup

 

8 ears white or yellow corn, shucked

2 tablespoons unsalted butter (1/4 stick)

1/2 teaspoon minced chipotles in adobo sauce ( I would use 1/8 cup)

2 teaspoons kosher salt

Freshly ground black pepper

6 scallions, thinly sliced (white and light green parts only)

1 1/2 cups whole milk

1 1/2 cups water

 

Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. 

 

Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Discard the paper towel. Set aside 1/2 cup of the kernels.

 

Melt the butter in a large saucepan over medium heat until foaming. Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.

 

Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.

 

Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.

 

Stir in the reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until cold, at least 3 hours. Garnish with the remaining scallions and serve.

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