Dirtycornsoup Recipes

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CHEF JOHN'S JUST CORN SOUP



Chef John's Just Corn Soup image

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 5

3 cups packed fresh sweet white corn kernels
3 cups cold water
2 tablespoons unsalted butter
1 teaspoon salt, or more to taste
1 pinch cayenne pepper, or more to taste

Steps:

  • After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
  • Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
  • Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 604.8 mg, Sugar 3.7 g

CREAMY CORN SOUP



Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

CHILLED CORN SOUP



Chilled Corn Soup image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

8 ears corn, husks and silk removed
2 cups whole milk
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, roughly chopped
2 garlic cloves, roughly chopped
Coarse salt and ground pepper
1 red bell pepper, diced small
4 scallions (white and light-green parts only), thinly sliced
Chopped fresh cilantro leaves or cilantro flowers (optional), for serving

Steps:

  • Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
  • Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
  • In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

DIRTY CORN SOUP



Dirty Corn Soup image

I've had this recipe for a year; and am posting it for a member who is looking for a bridal shower menu recipe; the theme being around the fall season. I have not tried this recipe, but now that it is out, in my hands and my soup fetish is in full gear, I can't wait to try it myself! I was not very sure on the cook time, I gave it 30 minutes but the time may be less. And only 5 minutes prep.

Provided by TheDancingCook

Categories     Corn

Time 35m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 (11 ounce) cans white shoepeg corn (drain but reserve liquid)
1/2 cup sweet onion, diced and drained
1/2 cup walnuts, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch ground nutmeg
2 tablespoons butter
6 tablespoons flour
4 cups whole milk

Steps:

  • Melt 1/4 cup butter in 2 qt skillet, while peeling and dicing onion.
  • Drain corn and reserve liquid.
  • Add nuts and onions to skillet, cook on medium and stir for 30 seconds; add corn and saute, allowing brown particles to form.
  • Stir the particles from the bottom of pan, and continue to brown for 5 minutes, but DO NOT BURN.
  • Add salt and pepper (now it should look dirty).
  • In the pan, move aside the corn mixture, making room for the remaining butter and flour, browning the flour in the butter and eventually stir into corn mixture when browned.
  • Add reserved corn liquid reserve and slowly add milk, one cup at a time, thickening after each addition.
  • *Ifmultiplying this recipe, use a larger pan and add a bit more time for browining.

Nutrition Facts : Calories 585.4, Fat 36.1, SaturatedFat 16.6, Cholesterol 70.2, Sodium 408.3, Carbohydrate 57, Fiber 5.4, Sugar 13.6, Protein 16.2

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