Light and refreshing soup, perfect for a warm summer evening.
AuthorThe Foodie Eats
7ears cornshucked, kernels removed
4cupscorn stock or vegetable brothseparated
2stems of fresh parsley
2radishesthinly sliced, for garnish
red pepper flakesfor garnish
Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
Then add 3 cups corn stock, coconut milk, and 1 teaspoon of salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
With extra corn kernels, place under high broiler until lightly charred.
Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!
Chilled Corn Soup
Amount Per Serving
Calories 144Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 5g25%
Total Carbohydrates 20g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.