Inca Corn Soup Recipes

CREAMY CORN SOUP

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.

MEXICAN CORN SOUP

Steps:

• If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
• In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
• Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
• Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

CAJUN CORN SOUP

Steps:

• In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

CORN SOUP

Steps:

• Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
• Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
• Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

CREAMY CORN WITH CUMIN SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
• In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
• Gradually add the beaten eggs while stirring or whisking the soup constantly.
• Add in the corn niblets (if using) and heat though.
• Season with salt and pepper.
• Serve and enjoy!

INCA CORN SOUP

Steps:

• Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.