You can tell that no amount of coffee has been sufficient today. Or, you can use an immersion blender in the pot, as I did. This post contains Top Chef Season 17 spoilers.]. Ours uses both vegetable broth and coconut milk and is wonderful. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. That season isn’t streamable yet for those of us without cable! The end result was delicious. Simmer for 10 minutes, until the … 3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth. Cut the corn kernels off the cobs and transfer to a bowl. 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). Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. They will continue to darken after being removed from the skillet. Hi Deb, do you think this recipe would work well chilled? Lastly, I used my VitaMix and had no solids to speak of even though I strained it. I absolutely cannot wait to make this! I made this soup today and it was delicious. Place half of the the kernels in a saucepan and half in the bowl of a blender. 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. It was MEH. Another great recipe. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. … I will definitely try it this weekend. The soup is delicious and has a very intense flavor. It absolutely delivered. Can’t stand the taste of coconut, should I substitute half & half or heavy cream or something else? Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. I have a small suspicion that my choice to throw in a sweet onion probably affected the final outcome a bit more than I expected. used an immersion blender and tried it with and without straining – personally i preferred the strained version. Also, the recipe suggests straining. I made this soup last night, and love it. Add salt and pepper to taste. 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. Thanks for all your great recipes, Deb. This appears to be a pretty fool proof recipe. The first pass completely clogged the strainer. I made this exactly as written but ended up adding the strained solids back in. I added a bit more salt as it came out very sweet, as others have noted. 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. I’m glad I did this extra but very simple step — there were fine bits of corn kernel skins that would have detracted from the smooth texture. Top with garnishes of your choice. So flavorful and as silky as something you’d get at a restaurant. Added the juice of the whole I topped my soup with croutons, pickled red onions, cilantro, a squeeze of lime and a sprinkle of coarse salt. Each time I make it, I can’t believe how simple and easy it is, and how delicious. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Why do you wish you had strained the soup? Post was not sent - check your email addresses! Deb! Oh yes, anything with ginger and lime juice (and/or zest) will always taste good. Added no other liquid. I will def make this again… thanks for the recipe. Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. I strained and wished I didn’t… it ended up making the soup very thin and lacking flavor. 1. 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. Hello Deb-your soup looks great, but I was kind of sad about the unexpected Top Chef spoiler…. It was tasty, but sweeter than I would have preferred. Delicious! This looks great, but I”m avoiding onion in my diet. If you’re in doubt about the size of your corn cobs, round up. 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. This soup was tasty, but it was quite a bit of work and made lots of dishes. For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. 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. Would this also work with pre-cooked vacu-packed corn cobs, do you think? It does take time to make the stock, but it’s worth it! That is hilarious. I want to make sure I don’t under or over-reduce, lol. I have made this at least 5 times this summer, and I’m making it again today. So sad…. Add coconut milk and lime juice. This soup looks so good, love Melissa! I didn’t strain out the solids, which was fine by me, I didn’t mind the texture. My life hasn’t been the same without it. I do wonder if the stock really adds much, since I wasn’t blown away by the flavor, tasting it after the 1 hour simmer and salting. I made this soup tonight and found that it came out *very sweet* which I have a few theories on. I’ve been searching for this recipe since I watched that episode. 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. The red head says she doesn’t like your cooking? This was not a very substantial dinner, but I would make it for a first course…if I ever serve multi course meals. Made the eggplant and orzo bake the other day–loved it and loved the leftovers, too! Ladle soup into bowls and garnish with toppings of your choice. I loved it so dearly, and this brought back wonderful memories. I’m a huge fan of both blended soups and Deb’s recipes (the miso carrot and creamy cauliflower are regulars in my home! Learn how to make CHICKEN CORN SOUP with step by step easy recipe video. Secure lid but remove the center piece to allow steam to escape. My fiance wolfed that down. They added mushrooms and tofu, but I am not convinced it needed the tofu. I used reduced fat and it was fine. Now I’m less confident that you’ll get the full flavor potential here, but it’s worth trying. My CSA gives me a ton of corn, so I used 6 cobs. I had about 6 cups. DEB! You might want to check out the comment guidelines before chiming in. I topped it with the chili oil and crispy shallots. but I missed that it was pre-cooked. Add the herbs and simmer for 10 minutes, stirring every now and then. Advertisement This reminds me of this: that I make for my family and that my kids all like (except the fish). A) This is delicious and my tummy is full and happy. I wanted to make this before this great season for corn was over. Melt the butter in a large pot over medium-low heat. Let stand 10 minutes and pour through a fine-mesh strainer, discarding the pepper flakes. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. Place water, corn cobs, quartered onion and ginger in a large pot. Or is it crucial and I should wait to make it til I’m eating onion again? It does appear that the first few sentences of the corn stock directions may have been the victim of a word processing mishap, though. Add the flour, stirring well, to make a pasty mixture. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. We also didn’t have coconut milk but had tons of corn so it was just a corn soup and it was amazing. I have a child who is allergic to coconut but loves the other flavors present in this recipe. I used an immersion blender and found the bits of corn closest to the cob a bit gritty. So yummy!! 15 Impressive Recipes for Valentine’s Day Dinner. We loved it!!! Smitten Kitchen + Melissa King = perfection! Looks very tasty. I started straining my soup, realized I was getting something far too thin to be called soup and stirred back in the corn bulk. Stir in the coconut milk. Excited to make this! 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. Add the corn mixture to the soup. I liked the comment above about half blending the soup and leaving it chunkier – I may try that next time. Really great recipe. I was not aware! 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. 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). 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. Whisk in the milk and the broth. Thanks, Deb! Six years ago: Strawberries and Cream with Graham Crumbles and Corn Cheddar and Scallion Strata A great summer soup, and—since we had a quart of extra stock leftover that’s now in the freezer—will be a wonderful reminder of warmer days when we make this again in the winter. It doesn’t sound appetizing but it was also delicious. This sounds just like the soup my local Thai place used to serve. I had a taste before straining and it was much more flavorful. Just to make sure: The first “yes” referred to the pre-cooked corn, right? i find it hard not to tweak here and there but this time i followed the recipe exactly and it was perfect! Also don’t feel bad about posting the winner, it’s definitely been long enough, and she has done a bunch of press, it’s not like it aired last week! Get recipes, tips and NYT special offers delivered straight to your inbox. Sounds intriguing. I have an abundance of lemon grass in my yard. Living in Italy, I crave Asian-inspired recipes especially ones as easy as this was. Set in fridge until needed. 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 corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more. It was excellent this way as well – will have to try the smoother way later. Was it not smooth enough? The fried shallots helped, as did the seasoned bay shrimp we added for serving. You can’t go wrong either way. The only topping I had was fresh lime. I made this and it came out wonderfully! Using the back of a butter knife, scrape the … Is there a veggie I should sub for adding flavor (like saute broccoli, or squash? I’m really sorry. 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 experienced this too and was also wondering if I should have used a less-fine strainer! This sounds so yummy! Other tip is if you have a vitamix use that and then no straining at all! Win! Add the corn … But I didn’t trim the corn deep down into the cob so I didn’t have any of those hard pieces. You only need 4 for the soup, so I think you’re unlikely to over-reduce. Blend on highest setting until completely smooth, 1 or 2 minutes. I found the corn cob broth to be rather flavorless, but adding the corn to the soup, using the immersion blender and then straining it again really perked it up. we only partially blended this and left it sort of chunky on purpose because we’re in the middle of packing and moving and I didn’t want to find our sieve. Sorry, your blog cannot share posts by email. Maybe after mellowing a little more they’d be more balanced in it so will try again after they’ve sat for 24 hours. 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. The end product was really sweet. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Baked in a cast iron skillet at 200C fan / 425F for about 25-30 mins as it was quite wet. Return the soup … 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. Add 4 cups of the reserved corn stock; bring to a boil over high. It is fine for eating with butter and salt, but when I use it in savory dishes, particularly soup, I find it too sweet. I think good ole butter and salt is a better use of my corn on the cob. This took some time but was GREAT!! We braved turning our Vitamix on “High” and it was velvety smooth. Made this yesterday in the middle of a nasty California heat wave in a house with no a/c. Set aside. The information shown is Edamam’s estimate based on available ingredients and preparation. This soup was incredible, especially served with all additions. Working in batches, pour mixture into a blender. And I somehow have all the ingredients for this. OMG. But it was good. Sounds divine! In a blender, purée corn, broth, coconut milk, shallot, coriander, turmeric, salt, pepper and curry powder. But I’m not sure I would risk trying it without, since the end product was really delicious. SPOILERS! Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. I just came here to find the fennel salad recipe and saw this. I don’t notice a difference in flavor, and it makes putting the soup together a quick process. 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2020 coconut corn soup top chef recipe