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Soups -
Sweet Corn and Chili Soup
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| INGREDIENTS |
- 6 medium ears fresh corn, shucked, or 2 (10-ounce) packages frozen corn kernels, thawed
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1 teaspoon olive oil
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2 medium onions, chopped
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21/2 cups chicken stock or
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2 cups canned broth mixed with 1/2 cup water
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2 cups milk
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4 garlic cloves, minced
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2 jalapeno or serrano chilies, seeded and minced
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3/4 teaspoon salt
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1/2 teaspoon sugar (plus an optional pinch)
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11/2 ounces country ham or tasso ham, coarsely chopped
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11/2 to 2 tablespoons fresh lime juice
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2 medium tomatoes, peeled, seeded, and diced
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1/2 teaspoon balsamic vinegar
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1/2 cup coarsley chopped fresh coriander (cilantro)
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Sour cream (optional)
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| INSTRUCTIONS |
If using fresh corn, slice the kernels from each cob with a thin, sharp knife, scraping the cobs to extract any juices. Reserve the cobs. Set kernels aside.
In a large, heavy, nonstick saucepan, combine the olive oil and onions. Cover and cook over low heat, stirring occasionally, until the onions are translucent, about five minutes. Stir in corn kernels, cover, and cook four minutes more. Stir in chicken stock, 1 cup milk, garlic, chilies, salt, and 1/2 teaspoon sugar. Add the reserved cobs, increase the heat to high, and bring to a boil. Reduce the heat to moderately low, cover, and simmer until the corn is tender, 15 to 20 minutes.
Remove cobs from the soup and discard. Stir in remaining 1 cup milk. Using a slotted spoon, scoop out about 3/4 cup of corn and onion mixture from the broth and set aside. Working in batches if necessary, transfer soup to a food processor. Puree to a coarse consistency. Return the puree to the saucepan and stir in ham, lime juice, and reserved corn and onion mixture.
Meanwhile, in a small bowl, toss the tomatoes with the vinegar. Stir in the pinch of sugar if desired.
To serve, ladle the soup into six bowls. Mound about 2 tablespoons of tomatoes into the center of each bowl. Sprinkle coriander (cilantro) on top. Serve with sour cream on the side if desired. |
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