Spicy Corn on the Cob Soup
We tossed the cobs into the soup while it was cooking to maximize the sweet corn
flavor. Use just-picked-corn for the best result.
6 medium corn on the cob, husked
1 1/2 Tbsp olive oil
3 medium garlic clove(s), minced
2 medium jalapeno pepper(s), minced (don't touch seeds with bare hands)
1 cup(s) onion(s), finely chopped
1/2 cup(s) celery, finely chopped
1 1/2 tsp ground cumin
1 tsp ground turmeric
4 cup(s) canned chicken broth
2 cup(s) water
1 1/2 tsp table salt
1 tsp black pepper, freshly ground (or to taste)
1/2 cup(s) sweet red pepper(s), chopped
1/4 cup(s) cilantro, fresh, finely minced
1/4 cup(s) scallion(s), minced (optional)
Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant,
about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add
celery, cumin and turmeric; cook for about 1 or 2 minutes more.
Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for
about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved
kernels), salt and pepper to soup; simmer for 15 minutes more.
Puree soup until smooth in pot using an immersion blender (or in a food
processor or in batches in a blender—but be careful not to splatter hot liquid).
Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot
or at room temperature.
Yields about 1 cup per serving.
POINTS® Value: 2
Notes Grill the corn and pepper for extra flavor.
And cut back on the jalapeno if you don't like too much heat.