I had been wanting to post this recipe for all of you for a long time and I am so glad that I get to finally do it! One of my favorite soups has to be a creamy corn soup! There was a time a few years ago, I got sick and all I wanted was soup (for about a month!), I made this and it solved my woes for that day.
Corn soups have to be one of the more fun soups to make. Because corn has such a naturally sweetness to them, the combinations are endless to really highlight the fun flavor of this vegetable. In order to make this soup have an interesting flavor profile, I paired the soup with a chile crema.The chile plays off the sweetness so well by adding the complexity of heat. The cream smooths out the soup and makes it velvety to your tongue (which is the over-end goal for cream soups).
To prevent the soup from getting too creamy and coating all of your tastebuds too much, add a bit of acid (I chose lime juice). The acidic molecules cut through other flavor molecules like a samurai, making it so that your tongue can taste more. It’s the same effect when you add salt to sweet dishes. Adding a little contrasting undertone, really helps bring out the taste you really want to highlight.
As you add the cream, and after blending the ingredients, if you find the soup to be a bit runny and not a soupy consistency, I would recommend adding some fine corn meal to your soup. Let the soup boil for about 7 minutes and you’ll see the soup come together. You’ll see that I only added, what seems to be, a small amount but it really thickened up my entire batch of soup really well. Make sure to whisk the soup as you are adding the cornmeal to avoid any clumping.
As a note for texture, you will want to strain your soup after blending it all up. This removes the tough outer case of the kernels and leaves you with a silky smooth soup. If you compost at all, this would be a perfect addition to your compost pile.
I really hope you enjoy this soul-warming soup with these cooler temperatures. Have fun with the garnishing and if you want to get my low down on garnishing your meals, feel free to sign up for my FREE 7 Simple Hacks to Elevate Your Dinner email series, lots of great information in there!
- 4 ears corn shucked
- 2 each carrots peeled and large cut
- 1 each onion peeled and large cut
- 1/2 head celery large cut
- 2 quarts vegetable stock
- 1/2 cup cream
- 2 tablespoons lime juice
- To taste honey
- To taste salt and pepper
- 1/4 cup sour cream
- 1 teaspsoon Sriracha or any hot sauce you prefer
Cut all of corn off the cobs. Do not discard the cobs. Run the back of your knife downward of the cob to release the corn "milk." Set the cobs aside.
Bring a large sauce pot to heat over a medium high setting. Warm some olive oil in the bottom of the pan, enough to coat the bottom. Saute the carrots, onion, and celery until translucent, about 5 minutes.
Once the veggies are translucent, add the corn kernels and corn "milk" to the pot, season with salt and pepper. Add the vegetable stock and corn cobs to the pot and bring to a boil. Cook for about 20 minutes or until corn is soft.
Blend all of the soup until smooth. Soup through a fine mesh sieve and discard what is left over after the straining. Place the soup back into the pot. Season the soup with honey, lime juice and more salt and pepper. Add cream to the soup and bring to a light simmer.
Mix sour cream and hot sauce together. Garnish soup with the cream, along with cilantro leaves.