Summer Corn Soup
“Roasted and topped with chives and bacon, our Summer Corn Soup pays homage to the season’s staple. The touch of Tabasco and jalapeno, gives it a slight kick to excite the tastes buds, while the bacon and chives provide a satisfying crunch. In our restaurant we make it daily with 40 ears of corn; while we’re not asking our guests to go that far at home, this recipe will definitely give corn lovers a summertime treat,” says Executive Chef Jim Messinger, of Seasons 52.
- 1 pound Idaho potatoes, peeled and diced 1/2″
- 2 cups yellow onion, diced 1/2″
- 1 cup celery, diced 1/2″
- 1 jalapeño pepper, no seeds, diced 1/2″
- 1/2 pound butter (or 1 stick)
- 3 pounds roasted fresh corn off the cob
- 1 gallon corn stock
- Sea salt to taste
- 1 tsp. chipotle Tabasco sauce
- Chives and bacon bits for garnish
Have corn stock ready prior to starting recipe. Melt butter in large sauce pot. Add potatoes, onions, and celery and sauté lightly for about 15 minutes until vegetables are tender. Add remaining ingredients and cook an additional 15 minutes. Purée the soup in batches using a blender on high speed for 30 seconds. Open vent or blender to allow steam to escape and place a clean towel over opening when operating.. Mix thoroughly and serve soup with garnish or chives and crispy bacon bits.
Note: Soup also makes a good sauce for fish, such as grilled salmon.
- 12 ears yellow corn, in husk
Pre-heat oven to 425°F. Wash corn husk in cold water and place on baking sheet. Roast for 30 minutes. Allow the corn to cool to room temperature for 30 minutes. Peel off husk and all silk strands. Stand corn on end of a plate and run knife down length to cut off corn kernels.
- Corn cobs from roasted corn
- 1 gallon vegetable stock
Combine ingredients in large sauce pot and heat until just boiling, then reduce temperature and simmer for 15 minutes. Remove corn husks and strain stock.
Use immediately for corn soup.Back to top