sweet corn soup?

Question

does anyone have a recipe for sweetcorn and chilli soup. I have lost the one I had, and would like to make more.

Answer 1

Here's a really yummy recipe :)

SPICY SWEET CORN AND POBLANO SOUP


3 large garlic cloves, unpeeled
vegetable oil for coating garlic
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 medium sweet onions such as Vidalia, Walla Walla, or Maui
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 fresh jalapeño chili
2 fresh poblano chilies, roasted and peeled
3 ears corn
6 cups chicken broth
1 cup heavy cream
12 long fresh coriander sprigs
2 to 3 tablespoons fresh lime juice, or to taste
1 red bell pepper, roasted and peeled
Garnish: 8 short fresh coriander sprigs


Preheat oven to 350°F.
Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
Serve soup garnished with coriander.

Answer 2

try these and good luck:

Sweetcorn, Chilli and Coconut Soup

Ingredients
½ garlic clove
½ corn on the cob, kernels only
1 tsp chilli, chopped
290ml/½pt vegetable stock
3 fresh coriander roots, finely chopped
55ml/2fl oz coconut cream
1 lime, juice only
fresh coriander leaves, to garnish
Method
1. Place all the ingredients in a pan over a medium heat and bring to the boil. Reduce the heat and simmer for ten minutes, or until the corn has cooked through.
2. Place the soup in a food processor and blend until smooth.
3. To serve, pour into a bowl and top with coriander leaves

Crab, Chilli and Sweetcorn Soup
Ingredients
1 tbsp olive oil
2 spring onions, chopped
¼ red chilli, de-seeded and diced
50g/1¾oz sweetcorn
1 tbsp sesame oil
1 tbsp tomato purée
50g/1¾oz tinned crab meat
300ml/10½fl oz chicken stock
1 tbsp chopped mint
Method
1. Heat the oil in a pan and fry the onions and chilli for one minute.
2. Add the sweetcorn, sesame oil, tomato purée, crab meat and stock.
3. Bring to the boil and simmer for 1-2 minutes.
4. Stir in the chopped mint and serve

Answer 3

take about 6 to 8 ears of corn and grill turning every so often until brown ...if you dont have a grill you can put in a oven at 400 degrees until brown..........cut all the corn from the cob.........in a pot sautee 1 onion fine 2 cloves of garlic then to this add 3 chillis 1/4 cup chili powder diced fine 1 large potato diced the same size as the corn kernels and cook at a simmer with 4 cups of milk until potatoes are done add salt pepper and cayenne pepper to taste...just before serving add 2 cups of cream..........and garnish with fine chopped parsley.....

Answer 4

Here's a recipe from the Foodnetwork.

4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream

*Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.

Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

Answer 5

SWEETCORN AND CHILLI SOUP
Ingredients

Serves 6-8


1 small red onion, finely chopped
1 clove garlic, thinly sliced
2 celery sticks, chopped
½ yellow bell pepper
½ medium red chilli
2 cans sweetcorn
1-2 pints vegetable stock
100 ml of cream
Method

Sweat all the vegetables in a knob of butter and splash of oil until the onions are translucent.

Add the sweet corn and vegetable stock and bring to a boil.

Puree soup in a blender.

Sieve soup to remove bits of corn skin, add cream and serve




Chicken & Sweetcorn Soup:

Ingredients (for 2 persons)
about 300g of tinned sweetcorn
about 100g of chicken breast
3-4 medium-sized onions
olive oil
soy sauce
ginger (ground)
white pepper
flour (can do without)
sugar (can do without)
about 4 mugsful of water
two eggs
Equipment
a large pan (cauldron) and ladle
bowls and spoons
a kettle (or another pan to boil water in)
a kitchen knife
mortar and pestle (if you lack this, I've found that a mug and a spice glass works quite well)
Recipe
First, make the marinade for the chicken as follows: Take a bowl and mix together the following: 3 tablespoons oil, 1 tablespoon soy sauce, about one teaspoon salt, half a teaspoon of ginger, a (generous) amount of white pepper, and ideally a tablespoon of flour and a bit of sugar. Mix this up nicely.
Cut the chicken into cubes of 1-2 cm and mix them up with this marinade. Put this into the fridge.
Next, cut the onions into biggish chunks. (Don't cut into the roots!) Put some olive oil into the cauldron, and add the onions. Put the heat on high and proceed to push them about till glazed. (They should become slightly transparent and maybe greenish, but not burnt.) At the same time, boil the (4 mugsful of) water in the kettle. Once the onions are ready, pour the water over them, then bring the whole thing up to a boil again.
Once you have added the water, open the tin(s) of sweetcorn, drain them, then mash the sweetcorn. (The individual corns should split open.) When that's done and the water is boiling, add the sweetcorn and stir. Bring up to a simmer. Add in the marinated chicken, and cook it for about ten minutes. (Don't let the water boil.)
After those ten minutes, pour in the eggs. Use a fork to divide up the egg as you pour it, so you get smaller lumps. Don't stir the soup immediately after adding the eggs, because that will tear the lumps apart into little fibres. Keep at a simmer for another three minutes, at which point the soup is ready.
Ladle into the bowls. Individually add soy sauce to taste.
Notes
You can do this without the chicken, or the eggs, if you don't have any. Have tissues ready - it may have turned out rather spicy...

Sweetcorn Soup:
How to make sweetcorn soup:
An ideal autumn/fall soup.

Ingredients
2 tablespoons butter
1 level tablespoon flour
1 chicken stock cube
1 cup cooked sweetcorn
1/2 pint water
seasoning

Method
- Heat the butter and stir in the flour.
- Add the water, stock cube and milk.
- Bring to the boil.
- Cook until thickened.
- Add the sweetcorn and heat for 2 -5 minutes.
- Season according to taste.

Sweetcorn Soup: Chinese
Ingredients:
1 can sweetcorn kernels
1 can creamed white corn
8 cloves garlic, crushed, peeled, minced
1 inch piece fresh ginger root
1 tablespoon soy sauce
1 vegetable or chicken bouillon cube
1 1/2 cup water
1 trimmed, peeled, sliced shallot (spring onion) - optional
1 tablespoon sugar (to taste)
salt
pepper


Directions:

Wash, then finely grate ginger root. Crush, peel and mince garlic cloves. Place ginger and garlic in a medium saucepan with 1/2 cup water and crumbled bouillon cube (Knorr). Turn heat on high, and boil until fragrant, stirring occasionally. Reduce heat to medium, and add soy sauce, creamed corn and corn kernels, with remaining water. Mix well, and slowly bring to boil. Season to taste. Serve with trimmed, peeled sliced shallot sprinkled on top.
This recipe for Sweetcorn Soup serves/makes 6


Chunky Sweetcorn Soup
You can omit the bacon.
Serves 8

Preparation time: 10-15 minutes
Cooking time: 45 minutes

Ingredients
65g butter
225g pack dry-cured smoked back bacon, diced
2 medium onions, finely diced
6 stalks celery, finely diced
1 large potato (about 350g), peeled and diced
8 cobs sweetcorn
3 tbsp plain flour
300ml dry vermouth
1-1.25 litres milk
1 small bay leaf
3 sprigs parsley
Salt and freshly ground pepper
284ml carton single cream
3 tbsp finely chopped parsley, to serve

Instructions
Melt the butter in a large heavy-bottomed saucepan over a medium heat and briskly fry the diced bacon. Add the onion and celery, reducing the heat to medium-low. Once soft (about 5 minutes), mix in the diced potato. Cook for about 5 minutes, stirring regularly.

Meanwhile, strip the corn cobs of their leaves and fine hairs. Slice off the kernels with a sharp knife and mix into the potatoes. Cook for about 4 minutes. Stir in the flour and cook for 3 minutes. Increase the heat a little and mix in the vermouth. As soon as it begins to boil and thicken, stir in 1 litre milk. Add the bay leaf and parsley sprigs and season to taste. Bring to the boil, then simmer gently for 30 minutes or until the vegetables are very tender. Add the cream for the last 5 minutes. Stir in the parsley and serve with bread. Alternatively, leave out the parsley, and let the soup cool, then chill or freeze. When ready to serve, reheat over a low heat and thin slightly with a further 250ml milk (or to taste). Mix the chopped parsley into the hot soup and serve.
Happy Eating!!!

Answer 6

That sounds interesting...never heard of that one before

Answer 7

boiling water, corn on the cob and tabasco sauce. mmmmmmmmmm