Corn Soup with Charred Jalapeño
Ingredients
The soup
-
1
cup
diced potato (1/4 inch cubes) - blanched
-
4
cups
fresh corn (4-5 ears)
-
2
tablespoons
butter or olive oil
-
2
cups
diced sweet onion (1 large onion)
-
2
cloves
garlic
-
1
whole
jalapeño
-
1
tablespoon
fresh thyme or sage
-
4
cups
chicken stock (or veggie stock)
-
½
teaspoon
coriander
-
½
teaspoon
cumin
-
to taste
salt and pepper
The garnish
-
¼
cup
fresh cilantro
-
½
cup
crumbled queso fresco cheese (or Mexican sour cream)
Instructions
- Blanch diced potatoes in boiling water until tender.
- Melt butter in a pot, add diced onion, and caramelize over low heat.
- Shuck corn and cut kernels off to yield 4 cups, then add to the pot with garlic and thyme, cooking for 5 minutes.
- Char the jalapeño over an open flame until blistered, then wrap in foil to steam.
- Finely dice half of the charred jalapeño for garnish and set aside the other half.
- Blend the cooked potatoes, 3 cups of the corn-onion mixture, 2 cups of chicken stock, and half of the jalapeño until smooth.
- Return the blended mixture to the pot, add remaining stock, season, and bring to a simmer.
- Serve topped with fresh cilantro, crumbled queso fresco, and diced jalapeño.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15.7g
Total carbohydrates
55.4g
Total protein
15.7g
Sodium
1090mg
Cholesterol
17.7mg
You might also like