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Another cold soup recipe - corn

m
MMRuth Jul 18, 2005 09:33 AM

I came up with this one this weekend.

6 slices bacon, cut into 1/4" slices
2T butter
1 red onion, chopped
1 yellow pepper, chopped
7 ears of corn, cut off the cob
1/3 cup white wine
4 cups chicken stock

Saute bacon, but don't let it brown. Add butter, onion & yellow pepper & saute until soft. Add white wine and simmer until reduced. Add corn, stir well, add stock. Bring to a boil, then simmer 10 - 15 minutes, until corn is soft. Let cool a bit, puree in blender, strain through a chinois, then chill.

I garnished it with salmon roe & chopped chives. Thought the salmon roe detracted a bit from the corn taste but others loved the roe.

Served this for a dinner party along with lobster tails & claws (removed from the shell) with a tarragon mayonnaise and clarified butter, celeriac remoulade, a salad of fennel and grapefruit segments on a bed of arugula, and ended up with berries (raspberries, blueberries and some luscious blackberries) to which I had added a lot of slivers of candied ginger a couple of hours earlier.

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  1. m
    MMRuth Jul 18, 2005 09:45 AM

    This served five - just - in shallow rimmed soup bowls - probably about a cup per person. No leftovers.

    1. d
      Deenso Jul 18, 2005 10:40 AM

      This sounds fabulous - not just the corn soup, but the entire meal. Thanks for the inspiration.

      1 Reply
      1. re: Deenso
        m
        MMRuth Jul 18, 2005 10:41 AM

        I was really racking my brains about what to cook for this dinner - and it worked out well because everything was served cold/room temperature. The only thing I heated up was the butter.

      2. f
        Funwithfood Jul 18, 2005 11:15 AM

        Gosh, I wish I had friends like you!
        (None of my friends cook.)

        1 Reply
        1. re: Funwithfood
          e
          edinaeats Jul 18, 2005 05:13 PM

          Me too!

        2. t
          Tugboat Jul 18, 2005 11:36 AM

          I love cold corn soup and can't wait to try yours.

          One thing that I do (no matter what else I put in it) is after cutting the corn from the cobs, I boil the cobs in either the stock you use or plain water for while.

          It makes a great corn stock and I tell you it gets so much more of the flavor out of the cobs than you would normally get.

          2 Replies
          1. re: Tugboat
            n
            Nathan P. Jul 18, 2005 03:23 PM

            Do listen to Tugboat. Throwing out the cobbs is like throwing out half the flavor. I prefer using a straight corn stock (perhaps a carrot or a bit on onion tossed into it as well) to chicken/corn stock since the body and meat of the chicken seems to dull some of the corn sweetness imo. I do a chicken and corn risotto with rosemary where I do like the extra body of the meat/corn stock.

            I also like a bit of chile oil on my corn soup.

            1. re: Nathan P.
              t
              Tugboat Jul 19, 2005 08:02 AM

              Even if you boil the cobs for only 15 minutes or so in water, it is amazing what you get.

          2. c
            Carb Lover Jul 18, 2005 01:06 PM

            I'm going to start dubbing you the "Queen of Cold Soups." Your corn soup and entire meal sounded great! What a treat to use corn straight from the cob.

            I make a southwest-style corn soup (served warm but not hot) that has steeped guajillo chiles and enriched w/ a little cream at the end. I remove most of the chiles after simmering, then blend w/ an immersion blender. I don't strain since I like the body, texture, and taste of the chunks of corn. I use seasonings like cumin, nutmeg, oregano and garnish w/ chopped cilantro, red bell pepper. I'll add shrimp during the last few min. of simmering for a meal. Augment w/ an herb oil if I have some on hand.

            How did the candied ginger in your dessert match w/ the berries? Never thought of ginger w/ berries before but sounds interesting. In the future, you might also consider using candied lime zest, a little sugar, and chopped mint w/ those berries. Wonderful served w/ creme fraiche.

            1 Reply
            1. re: Carb Lover
              m
              MMRuth Jul 18, 2005 01:14 PM

              The ginger was actually very nice - added some needed sweetness without sprinkling sugar all over them, and the ginger flavor seemed to work well. I was actually going to make a complicated ginger vanilla mousse for dessert, and the berries were for a berry rose Sangria, but after cooking and "shelling" six lobsters, didn't feel like doing those, so the berries became dessert - I've finally learned to rein in my ambitions so as to enjoy myself more!

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