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Corn Soup with Chile Cream
Corn Soup with Chile Cream
Roasting or grilling corn accentuates its sweetness and depth. Paired with a smoky chile cream, this velvety soup showcases homey, comforting Tex-Mex flavors.
KEEP SCREEN ON
Yield: Serves 4
Ingredients
CHILE CREAM
1/2 cup sour cream2 teaspoons finely chopped chipotle chile in adobo sauce
1 teaspoon fresh lime juice
Kosher salt
Freshly ground black pepper
SOUP
4 ears corn1/2 medium yellow onion, peeled
2 1/2 cups low-sodium chicken broth
1 garlic clove, peeled
1 cup heavy cream
Kosher salt
Freshly ground black pepper
Preparation Method
Make the Chile Cream:
- Stir together the ingredients for the chile cream, cover, and refrigerate for at least 30 minutes.
Make the Soup:
- Heat a charcoal or gas grill to medium-high heat leaving one area on medium-low heat (if using charcoal, then bank the charcoal to one side of the grill), or preheat the oven to 400°F.
- Strip away all but the innermost layer of the corn husk, pull back the husk and remove the silk.
- Put the husk back in place, then cover with room temperature water for 15 to 20 minutes.
- Remove the corn from the bowl, shaking off any excess water.
- Grill the corn and onion until grill-marked on all sides.
- If using a charcoal grill, move the corn and onion to the cooler side of the grill; if using a gas grill, lower the heat to medium-low.
- Close the lid and grill-roast the vegetables until the onion is soft and deeply browned and the corn kernels are visible beneath the husk, about 15 minutes.
- If using an oven, roast the corn and the onion on a rimmed baking sheet, cut side up, until the onion is soft and the corn husk is brittle and fragrant, 30 to 40 minutes.
- Once the corn is cool enough to handle, discard the corn husks.
- Slice the kernels off the cobs into a large bowl; you should have about 4 cups.
- Holding 1 cob over the bowl with the kernels, use the spine of a chef’s knife to scrape any remaining pulp from the cob.
- Slice the onion into quarters.
- In the blender, place the chicken stock, followed by 3½ cups of the corn, the onion, and garlic.
- Select the SOUP setting.
- Once the cycle finishes, remove the emulsion cup and add the cream and the remaining corn kernels.
- Replace the emulsion cup and select MANUAL/SPEED 2.
- Pulse to combine.
- Season with salt and pepper
- Divide the soup among bowls.
- Dollop chile cream on the top and serve.