Post by blackcrowheart on Mar 20, 2006 16:35:19 GMT -5
Spicy Corn Soup
Spicy Corn Soup, Modern
New Mexico
4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh,
frozen, or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream
*Note: Jalapenos that have been dried and then smoked are referred to as
chipotles. Dried chipotle chiles can be ground into a powder and used for
seasonings. This medium-size, thick fleshed chile is smoky and sweet and has
a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground
chipotle chili powder, but it is also available by mail order from the
Source Guide in my cookbook; Foods of the Southwest Indian Nations.
Prepare the corn by cutting the kernels from the cob. You should have
approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs
and set aside. The cobs will add additional corn flavor to the soup. In a
medium-sized saucepan over medium-high heat, add the olive oil, then the
onions. Saute for 3 to 4 minutes until they are translucent, stirring
occasionally. Add the garlic and chipotle chili powder and saute for 1 more
minute. Add the corn kernels and saute for another 3 minutes, stirring
constantly. Add the salt, black pepper, and chicken stock and bring to a
boil. (If you have cut your corn fresh from the cob, place the reserved cobs
into the saucepan at this time). Once the mixture has boiled, reduce the
heat and simmer for 30 minutes. Stir occasionally to prevent the corn
kernels from burning or sticking to the bottom of the pan. While the corn
soup is simmering, roast the red bell pepper. Char the skin of the pepper
until it is black over an open flame or on a grill. When the skin is
blistered and blackened, remove the pepper from the flame and place in a
paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is
cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream
and blend thoroughly for 1 minute. Pour through a fine sieve and discard the
contents of the sieve. Pour the red bell pepper sauce into a plastic squirt
bottle and set aside. Remove the corn soup mixture from the heat, discard
the corn cobs and set aside. Place the corn soup mixture in a blender and
puree for 3 minutes. Pour the mixture through a sieve and discard the
contents of the sieve. Return the mixture to a saucepan, add the remaining 1
cup of heavy cream, and heat, over medium heat for 15 minutes, stirring
occasionally to prevent burning. Pour into bowls, garnish with some of the
red pepper sauce and serve immediately.
from: Lois Ellen Frank
Spicy Corn Soup, Modern
New Mexico
4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh,
frozen, or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream
*Note: Jalapenos that have been dried and then smoked are referred to as
chipotles. Dried chipotle chiles can be ground into a powder and used for
seasonings. This medium-size, thick fleshed chile is smoky and sweet and has
a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground
chipotle chili powder, but it is also available by mail order from the
Source Guide in my cookbook; Foods of the Southwest Indian Nations.
Prepare the corn by cutting the kernels from the cob. You should have
approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs
and set aside. The cobs will add additional corn flavor to the soup. In a
medium-sized saucepan over medium-high heat, add the olive oil, then the
onions. Saute for 3 to 4 minutes until they are translucent, stirring
occasionally. Add the garlic and chipotle chili powder and saute for 1 more
minute. Add the corn kernels and saute for another 3 minutes, stirring
constantly. Add the salt, black pepper, and chicken stock and bring to a
boil. (If you have cut your corn fresh from the cob, place the reserved cobs
into the saucepan at this time). Once the mixture has boiled, reduce the
heat and simmer for 30 minutes. Stir occasionally to prevent the corn
kernels from burning or sticking to the bottom of the pan. While the corn
soup is simmering, roast the red bell pepper. Char the skin of the pepper
until it is black over an open flame or on a grill. When the skin is
blistered and blackened, remove the pepper from the flame and place in a
paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is
cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream
and blend thoroughly for 1 minute. Pour through a fine sieve and discard the
contents of the sieve. Pour the red bell pepper sauce into a plastic squirt
bottle and set aside. Remove the corn soup mixture from the heat, discard
the corn cobs and set aside. Place the corn soup mixture in a blender and
puree for 3 minutes. Pour the mixture through a sieve and discard the
contents of the sieve. Return the mixture to a saucepan, add the remaining 1
cup of heavy cream, and heat, over medium heat for 15 minutes, stirring
occasionally to prevent burning. Pour into bowls, garnish with some of the
red pepper sauce and serve immediately.
from: Lois Ellen Frank