Velvety Corn Soup with Roasted Red Pepper Swirl

I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.

This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!

Yield: Serves 6

  • 2 large red bell peppers
  • 3 fresh Fresno chiles, seeds removed, chopped
  • 1 1/2 tsp pimentĂłn (smoked paprika) or 1/4 teaspoon chipotle chile
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 1/2 large yellow onions, diced
  • 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
  • 10 garlic cloves
  • 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
  • Lime wedges, for garnish, optional
  1. Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
  2. Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
  3. Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
  4. Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
  5. Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
  6. Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
  7. Add garlic and cook for 1 minute more.
  8. Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
  9. Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
  10. If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
  11. Taste and adjust seasoning.
  12. To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.

To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into Âľ” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:
  • 10 boneless, skinless chicken thighs, chopped into big chunks or strips
  • 9 T all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 2 T canola oil
  • 2 T unsalted butter
  • 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
  • 10 cloves garlic, peeled and minced
  • 5-7 sprigs of fresh thyme or 1 tsp dried thyme
  • 1 quart chicken stock
  • 300 ml milk
  • 3 T freshly squeezed lemon juice
  • 24 oz cremini mushrooms, thickly sliced
  • 240 ml heavy cream
  • 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
  • fresh parsley, minced
  1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
  2. Finely chop the garlic and onions/shallots in a food processor.
  3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
  4. Place the butter in the same pan and melt over a low-medium heat.
  5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
  6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
  7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
  8. Remove thyme sprigs.
  9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
  10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
  11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
  12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
  13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
  14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

  • 1 3/4 cups (397 g) buttermilk
  • 2 large eggs
  • 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
  • 177 g (1 1/2 cups) all-purpose flour
  • 138 g (1 cup) yellow cornmeal
  • 25 g (2 T) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
  5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

  • 4-8 cups mixed baby greens (kale, chard, spinach)
  • coarse salt and freshly ground black pepper
  1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
  2. Season with salt and pepper.

To Serve:

  1. Top 1-2 waffles with steamed greens.
  2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 6 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground allspice
  • 1 medium russet potato, chopped into 1/2-inch dice
  • 4 cups homemade chicken or vegetable stock
  • 7 ounces arugula (I used wild baby arugula)
  • 5 1/4 ounces fresh spinach (I used baby spinach)
  • 1 ounce cilantro sprigs (about 1/2 packed cup)
  • freshly squeezed juice from 1/2 a lemon
  • plain whole-milk Greek yogurt, for serving
  • 2 tablespoons extra-virgin olive oil
  1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
  2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
  3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
  4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
  6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
  7. Incorporate the fresh lemon juice.
  8. Taste and adjust seasonings if needed, and divide among 4 bowls.
  9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

  • 8 ounces smoked, cooked pork sausage
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 T canola oil
  • 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
  • 1 medium sweet onion, diced
  • 7-8 scallions, sliced (about 1/2 cup)
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 3 fresh thyme sprigs or 1 tsp dried thyme leaves
  • 3 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 2-3 stems flat-leaf parsley, leaves minced
  • about 1-2 tsp coarse salt, to taste
  • 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
  • hot sauce, for serving, optional
  1. Cut the sausage in half lengthwise, then slice into half-moons.
  2. Heat the oil in a Dutch oven over medium heat.
  3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
  4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
  5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
  6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
  7. Reduce the heat to medium; cover and cook for 25 minutes.
  8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
  9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
  10. Return the sausage to the pot. When heated through, stir in the parsley.
  11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.

Marcella Hazan’s Rice & Smothered Cabbage Soup

The use of Arborio rice in this hearty soup makes it almost a soupy risotto. My husband was skeptical about eating it after hearing the name of the dish, but he absolutely loved it! I knew it would be delicious coming from such a classic book.

This “community pick” recipe was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via Food 52’s Genius Recipes. I used green cabbage, leeks, and red wine vinegar to make the smothered cabbage. I omitted the butter and added fresh lemon juice and Parmesan rind to the soup. Nice.

Yield: Serves 4 to 6 people

For the Smothered Cabbage, Venetian Style:

  • 1 1/2 to 2 pounds green, red, or Savoy cabbage (1 head)
  • 1 1/2 large leeks, halved and thinly sliced or 1/2 cup chopped yellow onion
  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, chopped
  • coarse salt
  • freshly ground black pepper
  • 1 T wine vinegar, white or red

For the Rice and Smothered Cabbage Soup:

  • smothered cabbage, from above
  • 3 cups homemade meat broth or stock (we used beef here, but chicken/turkey is also good)(Vegetable stock can be substituted for a vegetarian version)
  • 2/3 cup rice, preferably Italian Arborio rice
  • Parmesan rind, optional
  • 2 T butter, optional (I omitted it)
  • freshly squeezed juice from 1/2 of a lemon
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • coarse salt
  • freshly ground black pepper

To Make the Smothered Cabbage:

  1. Detach and discard the first few outer leaves of the cabbage.
  2. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
  3. Put the leeks or onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
  4. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  5. Add salt, pepper, and the vinegar.
  6. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
  7. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
  8. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.

Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.

To Make the Rice and Smothered Cabbage Soup:

  1. Put the cabbage and broth into a soup pot, I used a 4-quart enameled cast iron pot, and turn on the heat to medium.
  2. When the broth comes to a boil, add the rice and Parmesan rind.
  3. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  4. When the rice is done, before turning off the heat, swirl in the butter, if using, the lemon juice, and the grated Parmesan, stirring thoroughly.
  5. Remove and discard the Parmesan rind.
  6. Taste and correct for salt, and add a few grindings of black pepper.
  7. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
  8. Serve with more grated Parmesan.

Shortcut Chicken Stew with Fluffy Dumplings

This incredible comfort food dish uses rotisserie chicken meat as a shortcut. I made it even more of a shortcut by using my pre-made homemade stock, but I included the chicken stock instructions in the recipe below.

This recipe was loosely adapted from cookbook author Sheri Castle, via The Washington Post. The broth was rich and flavorful and the dumplings were the icing on the cake. Fluffy and fabulous. This is truly the perfect dish to serve on a cold winter night.

Yield: 6-8 servings

For the Stock & Stew:

  • 1 large rotisserie chicken (Costco size) or 2 small rotisserie chickens
  • 4 cups cold water (to make the stock) or 4 cups or homemade poultry stock (for a shortcut)
  • 8 cups low-sodium chicken stock (store-bought or homemade) (4 cups if using pre-made homemade stock)
  • 3 large thyme sprigs (to make stock)
  • 2-3 tsp Kosher salt, plus more as needed, divided
  • 1 T white wine vinegar
  • 1 T unsalted butter
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 2 medium ribs celery, thinly sliced (about 3/4 cup)
  • 2 medium carrots, scrubbed well and cut into thin rounds (about 1 1/2 cups)
  • 1 T fresh thyme leaves
  • 1/2 tsp freshly ground black pepper, or more as needed

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 T baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp coarsely ground black pepper
  • 6 T unsalted butter, cut into small cubes and chilled
  • 3/4 cup half-and-half
  • chopped fresh parsley, for garnish

For the Stock & Stew:

  1. Pull the meat from the chicken(s) and tear it into largish bite-size pieces; cover and refrigerate until needed.
  2. I substituted/used 4 cups of homemade turkey stock instead of making stock with the chicken carcass. *If making the chicken stock base, place the carcass and skin in a large saucepan or small pot. Add the cold water, 8 cups broth, thyme sprigs and 1 teaspoon of the salt; bring to a boil over medium-high heat, then reduce the heat to medium and cook, uncovered, for about an hour, until the carcass falls apart and the liquid reduces to about 8 cups and tastes like rich chicken soup. Strain the broth through a fine-mesh strainer into a large saucepan; discard solids.*
  3. If using pre-made stock, combine the 4 cups homemade stock with 4 cups of store-bought chicken stock. Stir the vinegar into the stock, season with salt and pepper to taste, and keep warm on the lowest heat setting.
  4. Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrots, thyme leaves and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often.
  5. Add the 8 cups stock and cook for 10 minutes, or until the vegetables are tender. Carefully watch the heat to ensure that the stock doesn’t boil over.
  6. Season with 1 teaspoon salt (or more, to taste) and the pepper.
  7. Stir in the reserved shredded rotisserie chicken meat; reduce the heat to low.

For the Dumplings & to Finish the Dish:

  1. Whisk together the flours, baking powder, salt, sugar and pepper in a medium bowl.
  2. Work in the butter and shortening with a pastry blender or your fingertips until the mixture is crumbly.
  3. Add the half-and-half and stir only until combined to form a soft, sticky dough.
  4. Bring the chicken stew to a boil over medium-high heat. Use a 1-ounce scoop (I used a large cookie scoop) or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. The hot liquid seals the dumplings so that they rise instead of spread.
  5. Reduce the heat to medium; cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top. Don’t be tempted to lift the lid- if the heat escapes, the dumplings may deflate.
  6. Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.

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