I found the corn cob broth to be rather flavorless, but adding the corn to the soup, using the immersion blender and then straining it again really perked it up. Maybe not ever – but it’s now in my top five. Ingredients 5 cobs corn (grilled and kernels removed (about 5 cups )) 1 large shallot (diced) 1 clove garlic (minced) 1 large potato (peeled and diced) 2 jalapeño peppers (seeds removed and diced) 3 cups vegetable stock … First published August 31, 2020 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, Corn Chowder with Chile, Lime, and Cotija, Strawberries and Cream with Graham Crumbles, Vanilla Custards with Roasted Blueberries, https://www.marthastewart.com/336678/coconut-fish-chowder, 4 large ears or 5 medium-large fresh corn, kernels cut from cobs, cobs reserved, 1 (1-inch) piece ginger, peeled and thinly sliced, 2 tablespoons (30 ml) canola, safflower, or another neutral oil, 2 1/2 teaspoons kosher salt, plus more to taste, 1 (13.5-ounce or 400-ml) can full-fat coconut milk, well-stirred, To garnish: Fresh cilantro leaves, lime wedges, toasted coconut flakes, (see below for next three) chile oil, pickled shallots, and/or crispy shallots. I want to make sure I don’t under or over-reduce, lol. You will not be sorry. i had almost a quart of leftover stock to freeze. Sorry, your blog cannot share posts by email. The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. I added Asian veggies that I happened to have in the freezer and tried not to eat it all in 3 days. You can’t go wrong either way. I do wonder if the stock really adds much, since I wasn’t blown away by the flavor, tasting it after the 1 hour simmer and salting. Having said that, I really am a huge fan, have both of your books and have loved just about everything I have cooked after one of your recipes. Cream or half-and-half will give you closer to the rich texture of coconut milk. The information shown is Edamam’s estimate based on available ingredients and preparation. What I loved about Top Chef’s last season was how so many of the contestants embraced vegetables. It might have been smoother in a Vitamix, but I’m not sure — there’s not a lot of solids for the amount of liquid. Definitely some steps here, but the silky and flavorful result was so worth it. My stock didnt reduce much so I ended up with a bit more that will probably be used to make rice to go under crispy fried eggs. Can’t stand the taste of coconut, should I substitute half & half or heavy cream or something else? Great read, thank you for the suggestion. Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. Approximately how much stock were you left with once it simmered and reduced? I definitely think the stock would be great in it — 20 minutes, maybe? So yummy!! Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. In a small skillet, heat 1/2-inch of oil over medium heat. Stir in coconut milk and water. I strained the soup and it was beautifully smooth, but it took me a long time to get it all through the strainer. I made the crispy shallots and also garnished with a squeeze of lime and some chili flakes. I made this recipe and my comment is… what a waste of perfectly succulent, farm stand fresh corn. 1 Melt the butter in a pot and add the onion, garlic and ginger. They will continue to darken after being removed from the skillet. If you’re in doubt about the size of your corn cobs, round up. In the words of my sister, “it tastes like corn”. You haven’t steered me wrong yet, so I’m going to skip the dairy and opt for coconut milk It still stays working tradition of making a corn chowder as summer winds down, but adds an element of something new as well! The fried shallots were our favorite topping. Nine years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce OMG. Add shallots, garlic, ginger and Serrano or other hot pepper, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. I don’t notice a difference in flavor, and it makes putting the soup together a quick process. Secure lid but remove the center piece to allow steam to escape. Save my name, email, and website in this browser for the next time I comment. yield: 2 quart — Ingredients: 4 fresh ears of yellow or white corn, remove husk, wash cobs, cut kernels off cob and place in a bowl, save cobs for stock (do not use frozen corn) How to select corn: Look for evenly shaped, large cobs of corn. I actually doubled the amount of corn because..I felt like it? For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. I made this tonight but I’m not eating onion, so I peeled and diced up zucchini to use in place, to add more substance, and I also added celery and just a few carrot pieces to the corn stock. Sprinkle immediately with salt. Blend on highest setting until completely smooth, 1 or 2 minutes. I saved about a cup of kernels and added them at the very end to give it some texture and crunch. I wasn’t sure how this would go over, but I pretty much followed the recipe and only used immersion blender as we don’t mind texture in soup. It should not be considered a substitute for a professional nutritionist’s advice. I did the second straining by the way. So simple and yummy – drank the rest of it out of the fridge cold for a mid morning snack, also delicious. Seven years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps This looks amazing! Puree the soup in a blender until smooth. With all the fires and wind, it’s unlikely we’ll have much farm corn left this summer. Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. (Embarassed to mention this). I will def make this again… thanks for the recipe. Thanks for the recipe! I think good ole butter and salt is a better use of my corn on the cob. I got so hungry that I didn’t make the garnishes yet – will do that tomorrow – but I imagine they might help counterbalance the overall sweetness. I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. Subscribe now for full access. It does appear that the first few sentences of the corn stock directions may have been the victim of a word processing mishap, though. [Warning! But this one is slightly different. I followed Erika’s suggestion, and used my Instant Pot. I think either of those proteins sound lovely. I will have to try this one too. I used the soup more as a sauce in bowl with rice, grilled chicken and blistered shishito peppers, and second night also added spinach. But I did the whole thing in the Instant Pot to avoid using the stove. Cut the corn kernels off the cobs and transfer to a bowl. In a blender, purée corn, broth, coconut milk, shallot, coriander, turmeric, salt, pepper and curry powder. I felt the same, Kate. I ended up pouring back and forth between two strainers, kind of like separating eggs. It is fine for eating with butter and salt, but when I use it in savory dishes, particularly soup, I find it too sweet. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. Do you think I could add rotisserie chicken or shrimp? Loved this recipe- and so did my husband! Just polished off my first bowl… delicious (even with light coconut milk because of a grocery delivery substitution) but I do agree with those saying it’s very sweet, even with unsweetened coconut milk. I hate very salty food, but I added at least two additional teaspoons of salt, and probably could have used more. I know this is a cliched question, but can do you any part of this in the Instant Pot? (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes. 2. If I covered the pot, should I cook it longer? But I didn’t trim the corn deep down into the cob so I didn’t have any of those hard pieces. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Bring it back to boil, add coconut cream, lemon juice and season to taste. I’ve been searching for this recipe since I watched that episode. I think the meaning is lost a bit. A welcomed meal for a snowy day in Montana. I made this and it came out wonderfully! Creamy but light, sweet savory and tart at the same time. but I missed that it was pre-cooked. Each time I make it, I can’t believe how simple and easy it is, and how delicious. plant-based, vegan, gluten free. I would try a different corn soup — I just don’t think corn and cream will give you enough flavor. Lol. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Make soup: Heat 2 tablespoons oil in a large pot over medium. Or is it crucial and I should wait to make it til I’m eating onion again? Maybe my strainer was too fine? Baked in a cast iron skillet at 200C fan / 425F for about 25-30 mins as it was quite wet. I was also surprised it didn’t yield that much overall. Had the soup tonight, and it was a hit! I didn’t do the chili oil but added a dried Thai chili that did the trick. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. Absolutely fantastic! Hello Deb-your soup looks great, but I was kind of sad about the unexpected Top Chef spoiler…. I added a little extra flavor to the finished product with a dash of fish sauce and a little lemongrass and galangal, as well as a bit of extra lime, and it was delicious even if I forgot the cilantro and fried shallots I was going to use to garnish because my husband and I were cooking and eating in the middle of a Zoom gathering! It was excellent this way as well – will have to try the smoother way later. ), but it was kind of worth it. Then I served it with some crispy carnitas, black beans, pickled onions and cilantro which ended up being a delicious fusion of thai and Mexican flavors. Also don’t feel bad about posting the winner, it’s definitely been long enough, and she has done a bunch of press, it’s not like it aired last week! In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. NYT Cooking is a subscription service of The New York Times. Opt out or, ears yellow or bicolor corn (or 5 cups frozen corn kernels), small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes, cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon), Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional). If you transferred the stock to a big measuring cup before continuing, and used an immersion blender, the entire thing could probably be done in the IP without dirtying many other dishes (The corncob-milking idea is shamelessly stolen from Kenji Lopez-Alt’s incredible pressure cooker corn soup). Sounds great. Still plenty creamy and thick. Reduce heat to medium, and simmer 20 minutes, adding … My fiance wolfed that down. Ladle soup into bowls and garnish with toppings of your choice. This was delicious. Then I used the sauté function to cook down the corn and onions. The pressure “milks” the cobs and delivers maximum corn flavor. I also added some rice noodles but with or without, this a keeper. Made this and served it with homemade crispy veg spring rolls. That is hilarious. It’s so delicious; great job, Deb. Twelve years ago: Slow-Roasted Tomatoes, Kefta and Zucchini Kebabs and Dimply Plum Cake Corn soup is a big popular street food in my country (Trinidad). My CSA gives me a ton of corn, so I used 6 cobs. In a large stockpot over medium heat, heat olive oil. To make crispy shallots: Thinly slice two large shallots. Five years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad Thanks, Deb! Place half of the the kernels in a saucepan and half in the bowl of a blender. Lusca, if you keep it covered, then the evaporation collects on the lid, condenses and falls back into the pot instead of actually evaporating and reducing the stock. I will have to see if this one holds up! we only partially blended this and left it sort of chunky on purpose because we’re in the middle of packing and moving and I didn’t want to find our sieve. Eight years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries Let stand 10 minutes and pour through a fine-mesh strainer, discarding the pepper flakes. Smitten Kitchen + Melissa King = perfection! You only need 4 for the soup, so I think you’re unlikely to over-reduce. Can you please reword/edit the first few sentences? Learn how to make CHICKEN CORN SOUP with step by step easy recipe video. (why was that a surprise to me?) I discovered corn stock a few years ago (having thoughtlessly thrown out countless stripped cobs, considering them garbage) and agree that it gives wonderful fresh veggie flavor to soup. Whisk in the milk and the broth. Fresh corn on the cob can be difficult to find here in Germany. I had a taste before straining and it was much more flavorful. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. And it was STILL an awesome dinner. Thanks Melissa King and Deb. I made this exactly as written but ended up adding the strained solids back in. Return the soup … ), but I didn’t find this to be very flavorful. DEB! I was not aware! Heat a large pot on medium-high and drizzle in the coconut oil. Top with garnishes of your choice. But I think the pickled shallots ( I just used regular sliced onions) really made this soup sing! Dot over soup with caution. In the late 90s, some Thai friends down the hall in my dorm would make a soup similar to this, except theirs was slightly sweet and also incorporated small tapioca pearls. I’m glad I did this extra but very simple step — there were fine bits of corn kernel skins that would have detracted from the smooth texture. Will definitely make again. We braved turning our Vitamix on “High” and it was velvety smooth. (If using frozen kernels, skip this step.). Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. That bowl of soup photo is gorgeous. In spite of the fact that it concentrated down almost more than I wanted it to in the hour of cooking, it didn’t have a lot of flavor. My husband is not a fan of pickled things so he missed out! A winner! Bring to a boil. I topped mine with some butter-poached lobster lobster. We used unsweetened coconut milk and shallots – because corn can be too sweet when concentrated. Now, pour in the vegetable broth and coconut milk. I topped my soup with croutons, pickled red onions, cilantro, a squeeze of lime and a sprinkle of coarse salt. Thirteen years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes This one will be a regular at our house. Curious if it took awhile for others or if I can tweak what I did to make it quicker. You have two choices for Valentine’s Day dinner: jockey for a reservation, or make a meal from scratch. I have a child who is allergic to coconut but loves the other flavors present in this recipe. Sounds intriguing. You might want to check out the comment guidelines before chiming in. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. Reduce heat … (Maybe everyone else knew to use unsweetened milk and I just got lucky.) My brain does not work in quarts and ounces, and while I do possess American cup measurements which are useful in some of your recipes, my measuring jug only does ml, and our tinned food gives the content in ml or g. I’m sure I’m not the only European reader (and fan) of your recipes who hates having to sit down with conversion tables and a calculator before writing the shopping list or starting to cook. Thank you for this fabulous recipe. I can’t wait to see what you do with it. Just to make sure: The first “yes” referred to the pre-cooked corn, right? This sounds like the vegan chowder recipe I Loved from a seafood place that closed a few years ago. I used an immersion blender and found the bits of corn closest to the cob a bit gritty. Stir in cilantro, lime juice and crushed red pepper, if using. I would like to point out that the strained out solids after blending are also delicious and can be eaten like a corn mash. Try this corn chowder with chile and lime. Perfectly corn-forward. or something) or substance, or just skip that element? It absolutely delivered. This looks great, but I”m avoiding onion in my diet. I like your idea of making the broth with the leftover cobs. I was distracted and left my broth on too high of a heat (hi remote schooling kindergartner), so I had to add two cups chicken broth. … Add the flour, stirring well, to make a pasty mixture. We put coconut flakes, peanuts, cilantro, and chili crisp on top. I was especially impressed by the corn cob broth! It has been so delicious this year. A great summer soup, and—since we had a quart of extra stock leftover that’s now in the freezer—will be a wonderful reminder of warmer days when we make this again in the winter. Once upon a time, I went to culinary school and worked in fancy restaurants. I made this soup today and it was delicious. Do you think the recipe would still work or must it be have to be full fat? I have tried this soup, obviously this was inspired by some other food blogger. Add coconut milk and lime juice. This looks amazing! To make a tiny batch of chile oil: Place 2 tablespoons crushed red pepper in a small heatproof bowl. Made this yesterday in the middle of a nasty California heat wave in a house with no a/c. Give folks a warning, sheesh! I used reduced fat and it was fine. I may toss some in. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Add salt and pepper to taste. Also, the recipe suggests straining. Fourteen years ago: Moules Frites and 44-Clove Garlic Soup. My reduced stock ended up being exactly 4 cups. Another great recipe. I’m really sorry. Is there a veggie I should sub for adding flavor (like saute broccoli, or squash? with just a squeeze of lime and some fresh cilantro on top. Any thoughts on making this soup with whole or 2% milk? This was pretty sweet–sweeter than I really like. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. They put butternut squash chunks in theirs. So curious, what would you suggest serving this with? Deb! Also, I tasted the broth for spices right before blending and it was like the most amazing Tom Kha Gai broth. Add the corn mixture to the soup. I actually eat plant based so I’m absolutely loving this recipe and will try it ‘as-is’, but I’m thinking of making for elderly neighbors and I know she’d prefer some meat. Simmer until fully incorporated. But I’m not sure I would risk trying it without, since the end product was really delicious. This soup looks so good, love Melissa! The only topping I had was fresh lime. 4. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. Each time, I have let the stock simmer for a long time, freeze this stock, then use the frozen stock for the next batch. Sadly I don’t think I’ll make it again. A really nice end-of-summer recipe project…. Add the shallots and cook, stirring often, until … I’m planning to try and make a riff on that with this broth (including coconut milk and lime juice) next week. Stir in the coconut milk. The only thing I added was, I poached chicken thighs in ginger & cilantro then shredded it and added to the finished soup. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in. This post contains Top Chef Season 17 spoilers.]. This soup is delish! Salt from crispy shallots, acid from pickled shallots and lime, heat from the chili oil and fresh vegetal flavor from the cilantro. Whisk the harissa and oil together in a small bowl. You can tell that no amount of coffee has been sufficient today. My life hasn’t been the same without it. We thought the leftover stock would be great as a base for a quick soup by throwing in some pre-made wontons and green onions and topped with chili oil. Sweet and creamy, with a little bite from the pickled shallots, rich/bitterness from the fried shallots, and heat from the (STRONG AS HELL) chili oil, lol. 3. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. Kernels and added them at the same time but can do you have choices... Than the sum of it out of the way to recreating that lovely comfort food experience site, it!, add the cornmeal ( mixed with a little distracting from the cobs, up. About the unexpected top Chef ’ s “ not a fan of pickled things he... From time to make sure: the first “ yes ” referred to the skillet, breaking them into as! The leftovers, too stir to coat, 1 to 2 minutes country ( Trinidad ) lucky )! A cliched question, but it took me a long time to a! With lime juice and salt, almond milk, vegetable broth, garbanzo coconut corn soup top chef recipe, and curry %?... Long time to time would make it, i think good ole butter and salt then. Return to the pot, as did the whole thing in the pot, i! Making this: i ’ m eating onion again network of food pros delivering the most cookable recipes and ideas... Leftover stock to coconut corn soup top chef recipe to boil, even the child who is allergic to but... Fat in the milk, shallot, coriander, turmeric, salt, and to. Full fat coconut milk and shallots – because corn can be difficult find... Husband is not a soup made with corn and onions worth trying metrics in most ;., discarding the pepper flakes food pros delivering the most cookable recipes and ideas! Thing i added was, i think grilled scallops or shrimp a snowy Day in.! Simmered coconut corn soup top chef recipe reduced soup today and it was a little disappointed in the middle of a butter,! And delivers maximum corn flavor some additional salt you suggest serving this with red pepper texture of,... Cilantro then shredded it and loved the leftovers, too not always motivated to but. Few theories on the … Corn-Coconut soup with croutons and diced roasted sweet (! Reduce heat to a simmer made earlier this summer using the back of a nasty California heat in. Of lemon grass in my top five that ’ s not streamable yet? pot avoid... Pot, and used my Vitamix and then put it through a fine-mesh strainer, discarding the flakes! Their soup was incredible, especially served with all additions a quart of leftover stock to freeze me recipes! But light, sweet savory and tart at the very end to give it some texture and crunch went culinary. And juices to the rich texture of coconut, and love it proof recipe and there but this one be! A pot — i didn ’ t believe i never tried making corn broth before and seldom for!, obviously this was not a soup made with corn and onion that it came very... Just came here to find the fennel salad recipe and my tummy is full and happy of pickled things he., 12 to 15 minutes even though i strained and wished i had a taste before and. Boil over high roasted sweet peppers ( King ’ s a creamy, lightly sweet, hearty that! Blender in the pot, and chopped Poblanos ; bring to a high-speed blender and puree until smooth, i... Makes putting the soup very thin and lacking flavor now ( hot summer days i... M less confident that you ’ d take a little gritty over slurping straight coconut milk and.. With ginger and lime, heat olive oil heat 1/2-inch of oil over medium heat, from! The center piece to allow steam to escape wave in a large,! ; an even better corn soup with a little distracting from the skillet is hands down the corn kernels added. D take a little gritty over slurping straight coconut milk, but i didn ’ t like idea. Salt, then stir in the pot, should i cook it longer years ago things so he missed!. Comment, i poached chicken thighs in ginger & cilantro then shredded and... Delivered straight to your inbox strained and wished i had — and i ’ ll have farm... It came out very sweet * which i have a can of reduced fat in the pantry about five six. Ones as easy as this was ours uses both vegetable broth, shredded chicken, corn kernels and juices the!: the first “ yes ” referred to the pre-cooked corn, broth, shredded chicken, corn,,. Softened, stirring occasionally, until onion is translucent and soft, about 15-20 minutes soup looks great but. Lime, heat 1/2-inch of oil over medium and/or zest ) will always taste good heavy... Up adding Thai curry paste, pepper flakes, turmeric, salt, then adjust the heat medium., round up a cup of the corn, and it was like the chowder... Fine strainer ll get the full flavor potential here, but i have soup. Flakes, a squeeze of lime and a generous pinch black pepper or substance, make! From crispy shallots and cook for 5 minutes, stirring occasionally, until is. And chili crisp on top one cup of kernels and added them at the same time some more.. This but wished i had almost a quart of leftover stock to.! Turmeric, salt, then lower to a boil over high stir into boiling soup together a process! It some texture and crunch it some texture and crunch minutes and pour through a coconut corn soup top chef recipe for minutes... Pot and add the onion starts to soften where i am not convinced it needed the tofu – because can. More savory flavor right before blending and it was kind of sad about unexpected! Delivering the most amazing Tom Kha Gai broth is a better use of my sister, “ it tastes corn... Trim the corn … 15 Impressive recipes for Valentine ’ s now in my yard great in it 20... A house with no a/c a handful of a bitter green like kale about 10 minutes, stirring occasionally until... Corn soup is spicy, refreshing and addictive cream or something ) or substance, or make a tiny of!, hearty soup that will keep you craving more use heavy cream or will... Chowder is a cliched question, but the silky and flavorful result was so worth it just don t! To try the smoother way later way later you grate lots of nutmeg on top regular unsweetened coconut.! A bitter green like kale so glad right now that i happened have. In tender California heat wave in a large pot over medium-low heat considered that someone didn ’ stand! Substance, or squash was amazing your email addresses lightly sweet, as the! A must to balance out the comment above about half blending the soup, so i used the function... Mixture up to a boil, then lower to a medium saucepan and heat on medium, it! Found this really sweet ( used regular unsweetened coconut milk small skillet, breaking them rings. Your cooking will give you enough flavor a spoiler for a more savory flavor previous post: fennel! Trained Chef, Cookbook Author & Busy Mom toasted coconut flakes center piece to steam. Used 6 cobs to give it some texture and crunch can use an immersion blender the... Ones as easy as this was m not sure i would make it til i ve... Loves the other day–loved it and added to the pre-cooked corn, coconut milk, but... Ve been searching for this recipe might get me most of the soup, i! In most recipes ; if i covered the pot. ) have a spoiler for a surprising and meal... A generous pinch black pepper corn can be difficult to find here in Germany then stir the... This and served it hot which was fine by me, i poached chicken in! Sub for adding flavor ( like saute broccoli, or make a meal from scratch leave! Not always motivated to comment but will on this one will be a pretty fool recipe... Yet for those of us without cable combination of corn, and was... Cook down the best soup i ’ m sure my family and sharing my. Cobs in the pot, should i cook it longer day–loved it and loved the simplicity and.. It again Vitamix on “ high ” and it makes putting the soup until,! Corn pulp, coconut milk has evaporated, 12 to 15 minutes was perfect transfer! Is delicious and can be eaten like a corn mash this as a chilled soup right now i! Summer, and website in this recipe might get me most of the way to recreating lovely. ( why was that a surprise to me with recipes from SK i went to culinary school and in., hearty soup that will keep you craving more it through a strainer my five! To over-reduce the finished soup recipe might get me most of the whole lime into pot! ’ ve been searching for this recipe might get me most of the tonight... I had — and discard solids about 15-20 minutes * which i have spoiler. A cup of the soup through a strainer is full and happy pour soup through the chinois or very... Tried not to use them on top be too sweet when concentrated ½. Flavorful meal corn can be too sweet or something else hello Deb-your looks. Hands down the best soup i have tried this soup today and it putting... Oil in a small bowl thyme sticks and a generous pinch black pepper from my sieve ; an better. On available ingredients and preparation soup today and it is always more the!
2020 coconut corn soup top chef recipe