Now, I know I might be overloading the column with corn-heavy recipes of late, but sweet summer corn is everywhere right now, and I am powerless against it! And it's so versatile, there's always something different and delicious to do with it. So, with no apologies, here is a fabulous way to keep that summer corn train rolling, especially if you're in a part of the country that is slipping into an early fall. This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because...why not? It looks rich, but it feels surprisingly light and goes down all too easily.
Why I picked this recipe: I might have a slight problem where corn is concerned.
What worked: It's just really delicious, with the ingredients and seasoning on point. (I usually balk at being given an exact amount of salt to use, but by-and-large, the seasoning in this book has been spot on.)
What didn't: The name of the dish throws me a little&mdashthe 1/4 teaspoon of chipotle powder adds a touch of heat and smokiness, but doesn't really define the soup. If you aren't a chipotle fan, don't be dissuaded. The portions may be skimpy if you're feeding four as a main course, but as a starter, it should be fine. Though if you're looking to make a meal, the soup is absolutely screaming for...
Suggested tweaks: CRAB! or shrimp, or any mild white fish (or even salmon, for that matter) would be totally lovely with this soup. And have some crusty bread to mop the bowl.
Reprinted from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.
- Yield:Serves 4
- Active time: 35 minutes
- Total time:1 hour
- 3 ears corn, husked
- 1 poblano pepper, cut into 1/4-inch dice
- 1 small red bell pepper, cut into 1/4-inch dice
- 2 tablespoons olive oil
- 3 cups water
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped red onion
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon chipotle chile powder
- 3/4 teaspoon coarse (kosher) salt
- 1/2 cup heavy cream
Preheat the oven to 375°F.
Using a chef’s knife, scrape the corn kernels off the cobs onto a rimmed baking sheet; reserve the cobs. Add the poblano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned.
Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl.
In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot.