I know. Two posts in the space of two weeks. A record.
Corn season is hitting its stride right now, and I don’t want you to miss out. Its sweet goodness needs to be savored as much and as often as possible. Now.
You can use leftover corn or just cook up some extra ears to make this cold and creamy soup. A jalapeno pepper adds a nice bit of spice. Note that the pepper’s heat is in the seeds, so add or subtract them as you see fit according to taste.
As a general rule, I don’t usually add cream to soups because, well, you know, ladies and gents. But rules are made to be broken. And when it’s just too damn hot, this is a whole meal and thereby justifies the indulgence.
Spicy chilled corn and avocado soup recipe
7 ears corn, shucked
Salt, to taste
6 cups chicken stock
2 avocadoes, peeled and sliced
1/3 cup lime juice
1 jalapeno pepper, sliced with or without seeds
Pepper, to taste
1 cup heavy cream
A few pinches of ancho chile powder (for garnish)
3 tablespoons coarsely chopped fresh cilantro (for garnish)
2 limes, cut into wedges (for garnish)
1. Bring a large pot of salted water to a boil. Add the corn, cover the pot, and return the water to a boil. Turn off the heat and let rest for 5 minutes. With tongs, transfer corn to a platter and let cool.
2. With a sharp knife, scrape the kernels from the cob. Set aside 1/3 cup kernels for the garnish and transfer the remaining kernels to a bowl. Add the chicken stock, avocadoes, lime juice, jalapeño pepper, salt, and pepper.
3. In a blender in 2-cup batches, puree the soup until smooth. Transfer to a bowl. Stir in the cream and taste. Add more salt and pepper, if you like. Chill until cold.4. Ladle the soup into bowls. Sprinkle each with chili powder, cilantro leaves, and corn kernels. Serve a lime wedge with each bowl.
Tip #1: The sticky problem of scraping kernels off the cob without sending them to kingdom come in the process is solved with the use of a bundt pan or a smaller bowl set inside a larger one. Stand the base of the cob in the center hole of the bundt pan or upright in a small bowl set it in a larger one. Saw from top down. The kernels fall into the larger bowl without flying into every corner of your kitchen.
Tip #2 Warning! Hot soup! To puree hot liquid in a blender, only fill it 1/3 full. Cover the lid with a folded dishtowel and hold it down with your hand. Start on low speed, and increase the speed gradually.
I almost forgot! I have two more recipes to share. I recently started writing for Simply Recipes, a fantastic food blog with at least 1600 recipes for you to choose from. More coming! and these two from me should round out your cooking for a hot summer weekend. (Copyright for photos and text belongs to Simply Recipes, all rights reserved 2016. Please respect.)
This BLT salad for a porch supper:
And a favorite easy pantry meal of mine: Spaghetti with poached eggs, tomatoes, and bacon