SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
CORN SOUP WITH GINGER
Make and share this Corn Soup With Ginger recipe from Food.com.
Provided by dicentra
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the first 5 ingredients to a boil.
- Add the ham and ginger and bring back to a boil.
- Mix the cornstarch wtih the cold water until smooth.
- Add 3 tablespoons of the soup to the cornstarch mixture, then very gradually add that mixture to the soup, stirring constantly to prevent lumps.
- Reduce heat and rapidly stir in the beaten egg. Serve immediately.
Nutrition Facts : Calories 207.3, Fat 4.6, SaturatedFat 1.2, Cholesterol 60.1, Sodium 1271, Carbohydrate 34.1, Fiber 1.5, Sugar 7.6, Protein 9.7
CURRIED CORN SOUP WITH GINGER
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
- Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.
PUMPKIN CORN SOUP WITH GINGER LIME CREAM
Provided by Dena Kleiman
Categories soups and stews, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
- In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
- Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
- In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
- Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
- Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 534 milligrams, Sugar 13 grams
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