Corn Soup With Red Pepper Swirl
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large red bell pepper
- 1 or 2fresh Fresno chiles, seeds removed, chopped
- 1teaspoon pimentón (smoked paprika) or ¼ teaspoon chipotle chile
- 2tablespoons extra-virgin olive oil
- Salt and pepper
- 4tablespoons unsalted butter
- 1large onion, diced
- 3cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
- 6garlic cloves
- 4cups water, corn-cob broth (see Tip) or chicken broth
- Lime wedges, for garnish
Nutritional analysis per serving (6 servings)
274 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 8 grams protein; 730 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
- Step 2
Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
- Step 3
Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
- Step 4
Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
- Step 5
Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
- Step 6
To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.
- To make corn-cob broth, put 6 cups water in a large saucepan. Add 4 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
Private Notes
Comments
I just made this and used a food mill. Worked great and the soup was delicious. I added some wild caught Argentinean shrimp that I sautéed in olive oil and red chili flakes for a tiny riff on shrimp and grits.
I'm wondering if there is an advantage to using a sieve instead of a food mill? Was a sieve simply recommended because (of the belief that) most people don't have food mills? Would a food mill with the fine blade work as well as the sieve--or perhaps even better? The food mill is certainly easier.
A velvety soup may seem more elegant, but some of us may prefer keeping the more robust, “homespun” texture imparted by the immersion blender. And for those who dislike smoked paprika, the unsmoked kind (Hungarian or Spanish) also works—as would Aleppo pepper.
This is delicious. I’ve made it several times. It is thinner than you would expect. I’ll remember to use a little less broth next time. You don’t have to strain it. Just makes for a different texture. If you do strain it it comes out silky and smooth. But less fiberlicious!
This soup is terrific! Made it last night with minor changes: toned down heat of the pepper sauce—just one Fresno pepper—to suit taste and, like others, decided to keep the fiber and other ingredients by pouring the slightly cooled corn soup into a blender and processing for a long while until the soup got a light, almost foamy consistency. It was amazingly delicious. To make this work really well, you may need a high-quality blender. Day two, the soup is delicious cold.
Hands down one of my fave NYT recipes. Made this countless times. I typically pull two cups of soup out to whiz in the blender, and keep the rest unblended. Also don’t ever strain it. So good! So easy!