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 pimentón (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
- 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.)
- Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
- 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.
- 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.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
- 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.
- Add garlic and cook for 1 minute more.
- Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
- 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.)
- 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.)
- Taste and adjust seasoning.
- 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.