4. Using the back of a butter knife, scrape the … Add shallots, garlic, ginger and Serrano or other hot pepper, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. It absolutely delivered. You only need 4 for the soup, so I think you’re unlikely to over-reduce. Thank you, Melissa and Deb! Thanks once again for a surprising and flavorful meal! It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. Perfectly corn-forward. Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes. The pressure “milks” the cobs and delivers maximum corn flavor. In a small skillet, heat 1/2-inch of oil over medium heat. I like your idea of making the broth with the leftover cobs. That said, I made this soup last night with some corn we grew that is sweet ,but not overly so, and it was fantastic. Add cold water to the blender. Reduce heat, and simmer until corn is tender, about 20 minutes. I made this and it came out wonderfully! Does she even know who you are? If I covered the pot, should I cook it longer? Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. I will definitely try it this weekend. Six months ago: Pina Colada I just came here to find the fennel salad recipe and saw this. Don’t make me pick a favorite! I would like to point out that the strained out solids after blending are also delicious and can be eaten like a corn mash. Bring it back to boil, add coconut cream, lemon juice and season to taste. Add coconut milk and lime juice. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Sprinkle immediately with salt. Next time, I think I’ll combine the corn stock and some chicken stock for a more savory flavor. Notify me of follow-up comments by email. (Maybe everyone else knew to use unsweetened milk and I just got lucky.) A really nice end-of-summer recipe project…. 2. I wouldn’t call this substantial enough for a dinner, even with the corn solids added back in, but it would be a fantastic appetizer. Cut the corn kernels off the cobs and transfer to a bowl. i had almost a quart of leftover stock to freeze. I started straining my soup, realized I was getting something far too thin to be called soup and stirred back in the corn bulk. This was fantastic! The fried shallots were our favorite topping. (I am still recovering.). Advertisement Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through. I hate very salty food, but I added at least two additional teaspoons of salt, and probably could have used more. Can’t wait to make this one. It may be a matter of the pot that I used, such that more water was lost to evaporation and the cobs didn’t really have enough time to give up all their flavor, but considering the flavor of the cobs seemed to be pretty leached out afterwards, I’m not sure about that. Do yourself a favor and run, do not walk, to your local farm stand, farmers market or grocery store to make this soup today. Cut the corn kernels off the cobs and transfer to a bowl. Any thoughts on making this soup with whole or 2% milk? Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Sorry, your blog cannot share posts by email. My reduced stock ended up being exactly 4 cups. Then I used the sauté function to cook down the corn and onions. Or, you can use an immersion blender in the pot, as I did. This one will be a regular at our house. If you make crispy shallots, avoid my mistake and don’t taken them far past a light golden – my turned out a mid-deep brown but tasted quite burnt. I wanted to make this before this great season for corn was over. Loved this recipe- and so did my husband! I used an inversion blender and a mesh strainer to remove the solids from the soup and ended up with a fair amount of polenta leftover. Ours uses both vegetable broth and coconut milk and is wonderful. 7. My life hasn’t been the same without it. I’m going to mix in some scallions, peppers, an egg and more sweet corn to make fritters tomorrow with the remaining mush. 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. Maybe not ever – but it’s now in my top five. It was outstanding! So flavorful and as silky as something you’d get at a restaurant. We braved turning our Vitamix on “High” and it was velvety smooth. I highly highly recommend taking the time to make this. Still plenty creamy and thick. I think the meaning is lost a bit. I topped mine with some butter-poached lobster lobster. (why was that a surprise to me?) Set aside. My husband loved it too and he’s “not a soup person.” Followed recipe exactly. It doesn’t sound appetizing but it was also delicious. I blended the final soup with a Vitamix and then put it through a strainer. Approximately how much stock were you left with once it simmered and reduced? Two year ago: Foolproof Cacio e Pepe Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Return the soup … Sounds divine! Eleven years ago: Griled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting Making homemade soup is easier than you think. It was tasty, but sweeter than I would have preferred. Other tip is if you have a vitamix use that and then no straining at all! This post contains Top Chef Season 17 spoilers.]. Transfer the onions, corn and bouquet Garni to a large pot, cover with water and bring to boil. but I missed that it was pre-cooked. I loved it so dearly, and this brought back wonderful memories. Thanks, Deb! 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). I ended up adding Thai curry paste, Pepper flakes, a dash of fish sauce, bell peppers and basil. This was DELISH. Maybe some potato too? Fourteen years ago: Moules Frites and 44-Clove Garlic Soup. — and I’ll add them as soon as I see it. I think either of those proteins sound lovely. Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. Previous post: shaved fennel and crushed olive salad. 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. Season with salt, then stir in the brown sugar and a generous pinch black pepper. You have two choices for Valentine’s Day dinner: jockey for a reservation, or make a meal from scratch. Made a bronzed, pudding-y cornbread that is completely delicious eaten warm with cream cheese. In a large stockpot over medium heat, heat olive oil. Add the herbs and simmer for 10 minutes, stirring every now and then. I have eaten soup like this with cooked chicken added for those who would like some more protein. The end product was really sweet. Thank you for posting this! Thanks for the recipe! Add the chicken broth, shredded chicken, corn, and chopped Poblanos; bring mixture up to a boil. Any suggestions appreciated. I followed Erika’s suggestion, and used my Instant Pot. I topped it with the chili oil and crispy shallots. 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 strained the soup and it was beautifully smooth, but it took me a long time to get it all through the strainer. This took some time but was GREAT!! Each time I make it, I can’t believe how simple and easy it is, and how delicious. I ended up pouring back and forth between two strainers, kind of like separating eggs. And it was STILL an awesome dinner. Why do you wish you had strained the soup? I made this tonight – loved the simplicity and flavor. 3. Step 2: Heat a large heavy-bottomed pot over medium-high heat. ), but it was kind of worth it. 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. lime into the pot with some additional salt. 1 Melt the butter in a pot and add the onion, garlic and ginger. Oh man this was good! Will definitely make again. Also, the recipe suggests straining. Thanks Melissa King and Deb. So far this summer I have made it twice and used it in zucchini soup and mixed-squash soup, both strained, pureed, and frozen for the upcoming day when corn cobs are no longer available (sniff). Another great recipe. In the words of my sister, “it tastes like corn”. I have some fennel in my fridge so planning to make the salad tonight alongside my long-held tradition of making a corn chowder on Labor Day weekend. Your email address will not be published. Add to a bowl with 2 tablespoons red wine vinegar, 2 tablespoons cold water, 1/2 teaspoon sugar, and a slightly heaped 1/4 teaspoon kosher salt. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Give folks a warning, sheesh! 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. This sounds so yummy! This soup is summer in a bowl. Can’t stand the taste of coconut, should I substitute half & half or heavy cream or something else? Reduce heat … (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) 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. This appears to be a pretty fool proof recipe. used an immersion blender and tried it with and without straining – personally i preferred the strained version. Now, pour in the vegetable broth and coconut milk. I added a bit more salt as it came out very sweet, as others have noted. I’ve got a soup made with corn and their stock in my new cookbook, but this one sounds so much tastier…! To even further highlight the corn, I highly recommend making the corn stock in the instant pot or other pressure cooker (15 mins at high pressure, quick release, sauté function to reduce it down). It does take time to make the stock, but it’s worth it! Post was not sent - check your email addresses! It’s so delicious; great job, Deb. A) This is delicious and my tummy is full and happy. 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). Reduce heat to medium, and simmer 20 minutes, adding … Five years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad A lovely subtle combination of corn and coconut flavours. 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. Maybe next time I’ll try pressure cooking the stock instead–I’ve been finding that the pressure cooker produces the best, most flavorful stocks I’ve ever made. Living in Italy, I crave Asian-inspired recipes especially ones as easy as this was. I’m really sorry. Yesssss but those are all super easily avoidable if you haven’t seen this season! 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) Save my name, email, and website in this browser for the next time I comment. Excited to make this! Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. …and it is vegan :-). And make sure you add all of the salt recommended for the stock. I’ve used the cooking water from cooking corn on the cob as a broth/base for soup, but it probably isn’t as rich as one made with the corn that is left on the cob after cutting off the kernels. But I didn’t trim the corn deep down into the cob so I didn’t have any of those hard pieces. 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. and it was great! You can tell that no amount of coffee has been sufficient today. Get recipes, tips and NYT special offers delivered straight to your inbox. Made this today with our csa bag. It makes the perfect dinner and a delicious … Secure lid but remove the center piece to allow steam to escape. This looks amazing! I just made the Thai Corn Chowder from the Rebar Cookbook yesterday – very similar but with lemongrass and kefir lime leaves too :). The red head says she doesn’t like your cooking? But it was good. 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. i’m a big fan and have made countless smitten kitchen recipes. This was not a very substantial dinner, but I would make it for a first course…if I ever serve multi course meals. I found that I was a little disappointed in the intensity of the stock. I know this is a cliched question, but can do you any part of this in the Instant Pot? Shallots will be very lightly pickled by the time you’re done making the soup, but if you can give it 1 to 2 hours in the fridge, they’ll be more so. Without them, it was good but didn’t taste like corn. Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. Mixed it with 1/4 cup of maple syrup, 4 tbs/2oz melted butter (ish) and 2 eggs, then mixed that with a cup of flour, 1 tbs baking powder and 1/2 tsp salt. Is it moreso or more so? Bring to a boil then reduce the heat to a simmer. Whisk in the milk and the broth. Lol. This soup was tasty, but it was quite a bit of work and made lots of dishes. I look forward to eating it for lunch tomorrow. I don’t notice a difference in flavor, and it makes putting the soup together a quick process. Subscribe now for full access. New here? Reserved some corn before blending to add back in for texture and made the chili oil to drizzle on top with Aleppo peppers, loved it! Make sure you are using UNSWEETENED coconut milk. Stir in cilantro, lime juice and crushed red pepper, if using. Corn soup is in the air! I’m so glad right now that I doubled the stock and am freezing half the kernels. I was looking for something to do with the corn stock I made earlier this summer. The end result was delicious. Whisk the harissa and oil together in a small bowl. I hadn’t even considered that someone didn’t know who the winner was from June. I may toss some in. That bowl of soup photo is gorgeous. It should not be considered a substitute for a professional nutritionist’s advice. Curious if it took awhile for others or if I can tweak what I did to make it quicker. 5. Sadly I don’t think I’ll make it again. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Looks very tasty. B) If you grate lots of nutmeg on top you won’t be sorry. That is hilarious. So sad…. Made the eggplant and orzo bake the other day–loved it and loved the leftovers, too! Sounds heavenly, can’t wait to try this! Stir in the coconut milk. 4. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I had a taste before straining and it was much more flavorful. I’m looking forward to making this: I’m sure my family will love it. My garden also won’t stop with the zucchini, so I added a diced large zucchini to the pot when I added the corn kernels. Required fields are marked *. I’ve served it hot, and cold. Add the corn … I’ve been searching for this recipe since I watched that episode. I had a lot of leftover corn mush after straining it so I’m going to experiment with using it instead of cornmeal in cornbread tomorrow morning. I’d take a little gritty over slurping straight coconut milk. SPOILERS! Would have probably enjoyed some crackers on top. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. You might want to check out the comment guidelines before chiming in. Process until very smooth. (Embarassed to mention this). Six years ago: Strawberries and Cream with Graham Crumbles and Corn Cheddar and Scallion Strata I am currently saving more cobs in the fridge for my next batch. I have tried this soup, obviously this was inspired by some other food blogger. But this one is slightly different. I have made this at least 5 times this summer, and I’m making it again today. Made this and served it with homemade crispy veg spring rolls. Stir in coconut milk and water. My corn was mediocre. The pickled shallots were a little distracting from the lusciousness of the soup so decided not to use them on top. Add corn kernels, sliced onion, garlic and ½ teaspoon salt. Turn the heat off. For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. I think the chili oil might have helped, but I didn’t have any. Do you think the recipe would still work or must it be have to be full fat? plant-based, vegan, gluten free. I liked the complexity and the fresh taste. 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. Sounds great. 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. I made this soup today and it was delicious. 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. The first pass completely clogged the strainer. This soup looks so good, love Melissa! I felt the same, Kate. 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 … Season with salt and pepper. I have a child who is allergic to coconut but loves the other flavors present in this recipe. Had the soup tonight, and it was a hit! Really great recipe. This sounds just like the soup my local Thai place used to serve. Make soup: Heat 2 tablespoons oil in a large pot over medium. I was especially impressed by the corn cob broth! Or is it crucial and I should wait to make it til I’m eating onion again? They will continue to darken after being removed from the skillet. Yes…. Absolutely fantastic! Smitten Kitchen + Melissa King = perfection! Top with garnishes of your choice. They added mushrooms and tofu, but I am not convinced it needed the tofu. Sounds intriguing. Thirteen years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes So good! Once upon a time, I went to culinary school and worked in fancy restaurants. OMG. I do try to put metrics in most recipes; if I forget, just leave me comment — as you have!

coconut corn soup top chef recipe

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