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Corn Soup Recipes for Your Dinner Table
Corn soups have long been a favorite among food lovers. Creamy and hearty, it can serve as a first course or it can be a meal in itself. With these corn soup recipes, you can make each bowl of corn soup your gateway to an exotic cuisine.
Thai Chunky Corn Chowder Recipe (serves 10)
What you need:
- Diced bacon, ½ pound
- Butter, 4 tablespoon
- Large diced onions, 2
- Seeded and diced red pepper, 1
- Ground thyme leaves, 2 teaspoon
- Ground roasted cumin, 1 teaspoon
- Turmeric, a pinch (optional)
- Skinned and cubed potatoes, 2 pounds
- Chicken stock, 6 cups
- Cornstarch, 6 tablespoons
- Water
- Cream, 2 cups (optional)
- Corn kernels, ½ pound
- Ground black pepper, to taste
- Salt, to taste
What to do:
- Fry the diced bacon until crispy. Drain the fat and set aside.
- Melt butter in a stockpot. Add onions and red pepper until tender.
- Add the chicken stock, spices and potatoes.
- When the potatoes are already tender, add the cornstarch dissolved in cold water to the mix. Stir until the soup thickens.
- Lower the heat and stir in milk. Simmer for about fifteen minutes and then bring to a boil.
- Add the corn kernels, ground pepper, and salt.
(c) wishfulchef.com
Roasted Corn Soup Recipe (serves 6)
What you need:
- Chicken stock, 2 cups
- Cloves of garlic, 3
- Corns, 6 ears
- Peeled and diced potato, ½
- Cornmeal, 1 tablespoon
- Cream/ milk, ½ cup
- Ground pepper, to taste
- Salt, to taste
- Sugar, 1 pinch (optional)
What to do:
- Preheat oven to 450F.
- Bake the corn and cloves of garlic for about twenty-five minutes.
- Once cool, shuck the corn and remove the kernels from the cobs.
- Cut four of the cobs crosswise and set aside.
- Melt butter in a heated saucepan. Add the chicken stock, diced potatoes, corncobs and water. Cover and cook for about twenty minutes in low heat.
- Take out the corncobs and discard. Take out the cooked potatoes using a slotted spoon.
- Put the potatoes, corn kernels, cloves of garlic, and cornmeal into a food processor. Puree.
- Using a strainer, sieve the mixture to leave the skins of the corn behind. Add to the steaming broth and cook for 5 to 10 minutes. Stir in the cream or the milk and take off the heat.
- Season with salt and pepper and serve. A pinch of sugar adds a special flavor to the soup.
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