And I somehow have all the ingredients for this. Had the soup tonight, and it was a hit! Seven years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps It was excellent this way as well – will have to try the smoother way later. I had a taste before straining and it was much more flavorful. Dot over soup with caution. Preheat oven to 375°F (190°C). NYT Cooking is a subscription service of The New York Times. This is the best soup. Sounds great. Stir in cilantro, lime juice and crushed red pepper, if using. Yes and yes. Really great recipe. In a large stockpot over medium heat, heat olive oil. Season with salt, then stir in the brown sugar and a generous pinch black pepper. 2. Add the shallots and cook, stirring often, until … Made this yesterday in the middle of a nasty California heat wave in a house with no a/c. I added Asian veggies that I happened to have in the freezer and tried not to eat it all in 3 days. I have a child who is allergic to coconut but loves the other flavors present in this recipe. Get recipes, tips and NYT special offers delivered straight to your inbox. I used reduced fat and it was fine. 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. Season with lime juice and salt, and mix to combine. 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. Pour soup through a strainer into a pot — I didn’t do this but wished I had — and discard solids. Why do you have a spoiler for a show that’s not streamable yet?? New here? Corn soup is a big popular street food in my country (Trinidad). I used the soup more as a sauce in bowl with rice, grilled chicken and blistered shishito peppers, and second night also added spinach. [Warning! Reduce heat to medium, and simmer 20 minutes, adding … B) If you grate lots of nutmeg on top you won’t be sorry. Post was not sent - check your email addresses! 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! I think the chili oil might have helped, but I didn’t have any. Yes…. I don’t notice a difference in flavor, and it makes putting the soup together a quick process. This soup looks so good, love Melissa! Each time I make it, I can’t believe how simple and easy it is, and how delicious. Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. I topped it with the chili oil and crispy shallots. Any thoughts on making this soup with whole or 2% milk? 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. Set in fridge until needed. Or, you can use an immersion blender in the pot, as I did. 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). or something) or substance, or just skip that element? I’m not always motivated to comment but will on this one. 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. This soup is excellent! Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. Deadline Media, Golden Globes TV Predictions: Top 24 All Stars, SAG Awards TV Predictions: Top 24 All Star Users, Golden Globes TV predictions: Top 24 All Stars, ‘Big Brother’ Predictions: Live Episode 10, ‘Big Brother’ Predictions: Live Episode 9, ‘Big Brother’ Predictions: Triple Eviction. It’s so delicious; great job, Deb. 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. Like others found this really sweet (used regular unsweetened coconut milk). i’m a big fan and have made countless smitten kitchen recipes. I didn’t try this chilled, however, I have seen other corn coconut soups that are served chilled, so it seems like there’s potential. I strained and wished I didn’t… it ended up making the soup very thin and lacking flavor. They put butternut squash chunks in theirs. 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’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. But we added croutons for a little crunch…. I may not be in the majority, but I find some corn to be too sweet. This Since I’m the queen of substitutions, I used the lonely leek on the bag instead of onion for the soup (the stock got an onion). Used a Vitamix and it was perfect. Reduce heat … 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). This appears to be a pretty fool proof recipe. Add potato pieces, and stir to coat, 1 to 2 minutes. This took some time but was GREAT!! Absolutely delicious! Whisk in the milk and the broth. I know!!! To pickle shallots: Thinly slice two large shallots. Why do you wish you had strained the soup? Thank you, Melissa and Deb! Thanks Melissa King and Deb. It absolutely delivered. I would try a different corn soup — I just don’t think corn and cream will give you enough flavor. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. 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. 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 blended the final soup with a Vitamix and then put it through a strainer. The pickled shallots were a little distracting from the lusciousness of the soup so decided not to use them on top. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. 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. This was pretty sweet–sweeter than I really like. If you’re in doubt about the size of your corn cobs, round up. I think next time I’ll be a little more exact on the ingredients, and maybe a smidge more lime juice and salt in the cook. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. But this one is slightly different. I made this last night. Other tip is if you have a vitamix use that and then no straining at all! Thanks for all your great recipes, Deb. I think good ole butter and salt is a better use of my corn on the cob. 4. My fiance wolfed that down. Feel free to delete this comment, I don’t mean to be rude. YMMV you may need more or less time in sauté to get it reduced enough. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. My husband is not a fan of pickled things so he missed out! (If using frozen kernels, skip this step.). Added the juice of the whole Reduce heat, and simmer until corn is tender, about 20 minutes. (Embarassed to mention this). Would this also work with pre-cooked vacu-packed corn cobs, do you think? Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. This sounds just like the soup my local Thai place used to serve. Pour in the milk, scraping the pot base to pull the brown bits off. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! They will continue to darken after being removed from the skillet. It was MEH. I hadn’t even considered that someone didn’t know who the winner was from June. 3. Also, could you please please please add metric measurements? Or is it crucial and I should wait to make it til I’m eating onion again? I was looking for something to do with the corn stock I made earlier this summer. I used an immersion blender and found the bits of corn closest to the cob a bit gritty. Now, pour in the vegetable broth and coconut milk. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. I’d take a little gritty over slurping straight coconut milk. I also added some rice noodles but with or without, this a keeper. — and I’ll add them as soon as I see it. Any suggestions appreciated. 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. Simmer until fully incorporated. Three years ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Each time, I have let the stock simmer for a long time, freeze this stock, then use the frozen stock for the next batch. Add the reserved corn pulp, coconut milk, vegetable broth, garbanzo beans, and salt. 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. 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. Perfectly corn-forward. I strained the soup and it was beautifully smooth, but it took me a long time to get it all through the strainer. A winner! That is hilarious. Very Delicious. Once the oil is hot, add the shallots to the skillet, breaking them into rings as you place them in. But it was good. Four years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins This soup was incredible, especially served with all additions. You can tell that no amount of coffee has been sufficient today. 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. It makes the perfect dinner and a delicious … Thank you Deb! I made this today and it was a huge hit with mt clan! Can’t wait to make this one. Loved this recipe- and so did my husband! I didn’t do the chili oil but added a dried Thai chili that did the trick. Whisk the harissa and oil together in a small bowl. 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. I finished The Margot Affair the other day. Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes. A good start to Autumn! I needed extra lime to balance the 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. I did the second straining by the way. Pass the soup through the chinois or a very fine strainer. It does take time to make the stock, but it’s worth it! I can’t wait to see what you do with it. I had about 6 cups. 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. And rotisserie chicken would be an easy addition. Sounds heavenly, can’t wait to try this! I also make the stock from the cobs, but use heavy cream and butter. Because all detritus will be strained out, I like to toss in some dried thyme sticks and a bay leaf. 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. Corn soup is in the air! Definitely some steps here, but the silky and flavorful result was so worth it. plant-based, vegan, gluten free. Try this corn chowder with chile and lime. Maybe not ever – but it’s now in my top five. I actually doubled the amount of corn because..I felt like it? Set aside. 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. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Cut the corn kernels off the cobs and transfer to a bowl. Add the corn … but I missed that it was pre-cooked. This looks amazing!
2020 coconut corn soup top chef recipe