It took me nearly 10 months to finally have all the stars align for me to try this recipe *chuckles. I knew I wanted to make fresh corn soup the moment David Lebovitz published the recipe because I’m a HUGE fan of corns. Gimme corn on the cob or corns in cup smeared with melted butter and salt any day and I’ll gladly eat them.
Two weeks back my sister managed to scored some really cheap corn on the cobs for like about RM0.75 each at this morning market at Chi Liung, Klang. I’ve made corn fried rice with it as well. Right now let’s concentrate on this delicious fresh corn soup which is pretty easy to cook.
Add roasted corn and capsicum to the large saucepan. Strain the cob liquid into the saucepan as well. Add paprika and bring to a boil. Simmer for few minutes and then either add milk or heavy cream. Add salt (to taste). When warmed, it’s ready to eat or you can leave it for a day or two where the flavours will grow stronger. Garnish with chopped basil, parsley or chives before serving.
Tip: If you don’t have an oven, you can cook the corn and capsicum on a pan over low heat.
Fresh Corn Soup
Adapted from David Lebovitz
3 ears fresh corn, shucked and washed
1 large capsicum, diced (I’m using 2 small capsicums here)
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter, salted or unsalted
3 shallots, peeled and diced
2 cloves garlic, peeled and minced
1/4 teaspoon paprika powder
125ml whole milk or heavy cream
Chopped fresh basil, flat-leaf parsley, or chives for garnish
1. Preheat oven to 190oC.
2. Remove the corns by holding each ear of corn vertically/at an angle over a baking pan, use a knife to slice off the kernels of corn. Reserve the cobs.
3. Toss the corn and pepper with olive oil and salt and spread evenly on the baking sheet. Bake for 25 to 30 minutes, stirring a couple of times – roasting until the corn just starts to brown a bit.
4. While the corn is cooking, break each cobs into half and put them in a saucepan with water. Bring to a simmer, cover and cook for 30 minutes over low heat to extract the corn flavor.
5. Melt butter in a large saucepan. Add shallots and garlic and cook over medium heat. Stir frequently until translucent.
6. Add roasted corn and peppers to the large saucepan. Then strain the corn cob liquid into the saucepan as well.
7. Stir in the paprika and bring to a boil. Simmer for a few minutes and then add milk or cream. Taste for salt, adding more if desired. When warmed through, ladle the soup into bowls. Top each with chopped basil, parsley, or chives.
Note: You can make this soup in advance. The flavour gets better if it sits for a day or two.