Sopa De Milho Corn Soup Recipes

CREAMY CORN SOUP

Creamy Corn Soup image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Steps:

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

CHILLED RAW CORN SOUP

Chilled Raw Corn Soup image

Chilled soup is the perfect meal or snack for a warm day. In this recipe, all you need to do is blend some raw ingredients, including corn, peppers and tomatoes, to create a refreshing sweet and savory puree that you'll want to sip on all day.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups fresh corn kernels, plus more for topping (from about 3 large ears)
1 orange or yellow bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1/4 sweet onion, chopped
1/2 cup orange or yellow cherry tomatoes
1 clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1/4 teaspoon ground cumin
Kosher salt

Steps:

Combine the corn, bell pepper, jalapeño, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt.
Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil.

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