Thursday, January 18, 2018

Summer Corn Soup from Healthyish #AbramsDinnerParty

Yes, I know it's not summer.

I got Healthyish by Lindsay Maitland Hunt as part of my participation in the Abrams Dinner Party, where I'm getting a bunch of cookbooks from that publisher.

When I looked through the book, the corn soup sounded really good.  And I love corn any time of the year.

Fortunately, the recipe doesn't require fresh corn (although it would probably be better with fresh summer corn), so I grabbed frozen corn and I was good to go.

This is meant to taste like Mexican street corn, with lime and chilies and cotija cheese, and that's pretty much what it was. Except it was very very smooth. Except of course the corn garnish and the cheese.

Oh, an if you're wondering why it's kind of orange, that's from the chili powder.

So there we go.

This was also super-simple to make, so it gets bonus points for that. The one glitch I had was that I didn't like the texture I got when I blended it with my stick blender, so then I transferred it to my Vitamix blender to get it smoother. Silky smooooooth.

Summer Corn Soup

Adapted from Healthyish by Lindsay Maitland Hunt

1 stick unsalted butter
2 onions, chopped (about 2 cups)
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoons chili powder
8 cups corn kernels from 8 cobs or the same amount frozen
2 russet potatoes (about 2 pounds) peeled and cut into 3/4 inch pieces
8 cups chicken stock
3 tablespoons fresh lime juice
4 ounces cotija cheese, crumbled
Fresh cilantro leaves for garnish (I forgot to buy this, so I skipped it. But it would be a good addition)

Heat the butter in a large pot (keep in mind you're going to be adding all that stock) over medium heat. Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often until the onions are translucent and soft.

Add the garlic, cumin. and chili powder and cook for about 30 seconds, until it's fragrant.

Reserve 1/2 cup of the corn for garnish and add the rest to the pot along with the potatoes and stock. Cover, bring to a boil. then reduce to strong simmer. Cook, stirring as needed, until the potatoes are completely soft.

Puree the soup (I suggest using a blender, but be careful when blending hot soup!) Stir in the lime juice and an additional 1/4 teaspoon salt (or salt to taste at this point, keeping in mind that the cotija cheese is salty.)

Serve the soup garnished with the cheese, cilantro, and corn kernels. Add a grind or two of pepper, too, if desired. Serve hot.

This reheats really well, so it's fine to make extra!

I get free cookbooks and swag for participating in the Abrams Dinner Party, but I am not paid to participate.