Smokey Corn Soup

I hope that everyone saw The Social Network this past weekend. It was fantastic. Kramer and I were huge fans of The West Wing, so we were beyond excited to see more from Aaron Sorkin. The film was so well done, I really can’t begin to say how much I enjoyed it. It’s about something that is so important in the way that we communicate today, and it’s like the second part of Pirates of Silicon Valley, which is another one of our favorite movies. I love that it’s a little piece of history, and it’s something that I’ve seen evolve and change in my lifetime in such a short period of time. I loved Jesse Eisenberg as Mark Zuckerburg, too. He really did a fantastic job, the kind of actor who can really do Aaron Sorkin’s writing justice. I honestly can’t wait to see it again. I hope that it wins Best Screenplay next year at the Oscars. I can’t imagine anything else will be able to beat it.

So, one of my new favorite movies aside, I present to you a Smokey Corn Soup. I made this a while ago, after we got some sweet Jersey corn when we were with my parents in New Jersey over Labor Day Weekend. It’s more appropriate for the weather now, though. The corn flavor is so bright and vibrant in this soup, it’s like you’re eating it straight off the cob. I added paprika and cayenne pepper to give it a bit more depth and a little heat, so if that’s not your thing, feel free to leave the cayenne pepper out, but I personally enjoyed it and thought it set is apart a tiny bit from other corn soups. This corn soup had a silky, smooth texture, which made it a joy to eat, but I added some crisp bacon and fresh basil to add a few surprises, but again, the real star here is the corn and the garnishes are just that: garnishes. This soup wasn’t too heavy, but it was filling and satisfying. It tasted very rich, although it really isn’t and doesn’t even have any butter in it. I added in a pinch of sugar to bring out the sweetness of the corn, and I believe that all of these flavors combined made for an delicious version of a simple soup.


Smokey Corn Soup
Your ingredients. I was going to use the tomato for a garnish, but I forgot, so I didn’t!

Smokey Corn Soup
Chop your onion.

Smokey Corn Soup
Heat your olive oil in a large pot and add in the chopped onion.

Smokey Corn Soup
Dice your potatoes. You can leave the skin on, as it’ll be pureed along with everything else and it just adds fiber!

Smokey Corn Soup
Add the potatoes to the onion.

Smokey Corn Soup
Cut all of the corn kernels off of the cob.

Smokey Corn Soup
Add the milk and vegetable or chicken stock into the pot, simmer for 10 minutes or so, then add in the corn kernels.

Smokey Corn Soup
Add in the paprika, cayenne pepper, nutmeg, salt, and pepper and stir to combine.

Smokey Corn SoupSmokey Corn Soup
Cook for another 10 minutes or so, then remove the soup from heat and either use an immersion blender to puree the soup, or puree in batches in a food processor or blender.

Smokey Corn Soup
Push the soup through a mesh sieve to remove anything that did not get blended.

Smokey Corn Soup
The result should be a smooth soup. Add in the heavy cream, sugar, and 1/2 cup of milk and stir to combine. Add back to the stove and reheat.

Smokey Corn Soup

Smokey Corn Soup
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 4-5 ears of corn (about 3 to 3½ cups of kernels), removed from the cob
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large potato, chopped
  • 1½ cups vegetable or chicken stock
  • 1 cup milk, plus ½ cup
  • 1 teaspoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon nutmeg
  • ¼ cup heavy cream or half & half
  • ⅛ teaspoon granulated sugar
  • 4 leaves basil, sliced thinly
  • bacon, cut into bite-sized pieces and cooked until crisp (for garnish, optional)
Instructions
  1. Remove the kernels from the corn and set aside. Heat a tablespoon of olive oil in a large pot over medium-high heat and add in the chopped onion. Saute for three minutes or so, then add in the diced potatoes. Add in 1 cup of milk, 1½ cup of vegetable or chicken stock, the paprika, salt, pepper, cayenne pepper, and nutmeg. Stir to combine and simmer over medium heat for 8-10 minutes, until the potatoes are starting to become tender.
  2. When it's been simmering for 8-10 minutes, add in the corn kernels and simmer for another 10 minutes over medium heat, stirring once through. When ready, remove the soup from the heat and either puree with an immersion blender or in batches with a food processor or a blender. Add in the ½ cup of milk, the heavy cream or half & half, and the sugar. Puree once more and taste, adjusting seasons as needed.
  3. Heat the soup through on the stove again, then divide into 3 bowls and serve. Garnish with basil and bacon, if using.

 

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