Thank you for this fabulous recipe. I needed extra lime to balance the sweetness. Save my name, email, and website in this browser for the next time I comment. Making homemade soup is easier than you think. (I am still recovering.). 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) I added a little extra flavor to the finished product with a dash of fish sauce and a little lemongrass and galangal, as well as a bit of extra lime, and it was delicious even if I forgot the cilantro and fried shallots I was going to use to garnish because my husband and I were cooking and eating in the middle of a Zoom gathering! I will try to report back…. Add cold water to the blender. but I missed that it was pre-cooked. Now, pour in the vegetable broth and coconut milk. Absolutely fantastic! Followed the recipe exactly, including straining at the end. So simple and yummy – drank the rest of it out of the fridge cold for a mid morning snack, also delicious. 3. I have made this at least 5 times this summer, and I’m making it again today. And make sure you add all of the salt recommended for the stock. I’m really sorry. Process until very smooth. 1. I just made the Thai Corn Chowder from the Rebar Cookbook yesterday – very similar but with lemongrass and kefir lime leaves too :). Fab! ), but I didn’t find this to be very flavorful. I made this today and it was a huge hit with mt clan! Thanks Melissa King and Deb. The next day in the Top Chef ... Melissa King (Blue Team)—Coconut corn soup I’m glad I did this extra but very simple step — there were fine bits of corn kernel skins that would have detracted from the smooth texture. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. 15 Impressive Recipes for Valentine’s Day Dinner. That is hilarious. Bring it back to boil, add coconut cream, lemon juice and season to taste. But we added croutons for a little crunch…. I want to make sure I don’t under or over-reduce, lol. We definitely preferred the soup blended, and I added more oil to the sautéed corn/zucchini mix, and I thought fresh cracked pepper and more salt was wonderful. Also, I tasted the broth for spices right before blending and it was like the most amazing Tom Kha Gai broth. Maybe not ever – but it’s now in my top five. Hi Deb, do you think this recipe would work well chilled? This sounds just like the soup my local Thai place used to serve. This looks great, but I”m avoiding onion in my diet. Stir in cilantro, lime juice and crushed red pepper, if using. I will have to try this one too. It may be a matter of the pot that I used, such that more water was lost to evaporation and the cobs didn’t really have enough time to give up all their flavor, but considering the flavor of the cobs seemed to be pretty leached out afterwards, I’m not sure about that. Thank you, Melissa and Deb! They will continue to darken after being removed from the skillet. Add coconut milk and lime juice. or something) or substance, or just skip that element? New here? Will definitely make again. I think next time I’ll be a little more exact on the ingredients, and maybe a smidge more lime juice and salt in the cook. Advertisement Blend on highest setting until completely smooth, 1 or 2 minutes. I liked the complexity and the fresh taste. The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. Add the herbs and simmer for 10 minutes, stirring every now and then. This was DELISH. Add the shallots and cook, stirring often, until … NYT Cooking is a subscription service of The New York Times. My fiance wolfed that down. This is hands down the best soup I have ever made. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. You can’t go wrong either way. This soup looks so good, love Melissa! Thanks for all your great recipes, Deb. This Looks very tasty. Sounds divine! Required fields are marked *. Sadly I don’t think I’ll make it again. My husband loved it too and he’s “not a soup person.” Followed recipe exactly. Set aside. I don’t notice a difference in flavor, and it makes putting the soup together a quick process. Add the flour, stirring well, to make a pasty mixture. I also make the stock from the cobs, but use heavy cream and butter. I think the meaning is lost a bit. I hate very salty food, but I added at least two additional teaspoons of salt, and probably could have used more. Thanks, Deb! I made this last night. I made this soup today and it was delicious. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. Made this and served it with homemade crispy veg spring rolls. Is it moreso or more so? I made this and it came out wonderfully! It does take time to make the stock, but it’s worth it! I was distracted and left my broth on too high of a heat (hi remote schooling kindergartner), so I had to add two cups chicken broth. A great summer soup, and—since we had a quart of extra stock leftover that’s now in the freezer—will be a wonderful reminder of warmer days when we make this again in the winter. I saved about a cup of kernels and added them at the very end to give it some texture and crunch. 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. Thanks, Deb! and it was great! I added a bit more salt as it came out very sweet, as others have noted. Just polished off my first bowl… delicious (even with light coconut milk because of a grocery delivery substitution) but I do agree with those saying it’s very sweet, even with unsweetened coconut milk. I was also surprised it didn’t yield that much overall. Give folks a warning, sheesh! P.S. Maybe after mellowing a little more they’d be more balanced in it so will try again after they’ve sat for 24 hours. Let stand 10 minutes and pour through a fine-mesh strainer, discarding the pepper flakes. The red head says she doesn’t like your cooking? I topped it with the chili oil and crispy shallots. 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. Reduce heat to medium, and simmer 20 minutes. A good start to Autumn! This is the best soup. Used a Vitamix and it was perfect. Top with garnishes of your choice. That season isn’t streamable yet for those of us without cable! Since I’m the queen of substitutions, I used the lonely leek on the bag instead of onion for the soup (the stock got an onion). Reduce to simmer and let it cook until the corn in tender. Lastly, I used my VitaMix and had no solids to speak of even though I strained it. I made this tonight but I’m not eating onion, so I peeled and diced up zucchini to use in place, to add more substance, and I also added celery and just a few carrot pieces to the corn stock. Cut the corn kernels off the cobs and transfer to a bowl. Previous post: shaved fennel and crushed olive salad. This was pretty sweet–sweeter than I really like. Four years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins Absolutely delicious! I hadn’t even considered that someone didn’t know who the winner was from June. Loved this recipe- and so did my husband! I liked the comment above about half blending the soup and leaving it chunkier – I may try that next time. The end product was really sweet. [Warning! Very Delicious. it was all very yummy with lots of Corn flavor. I started straining my soup, realized I was getting something far too thin to be called soup and stirred back in the corn bulk. I ended up with closer to 3 healthy servings or 4 smaller ones. With all the fires and wind, it’s unlikely we’ll have much farm corn left this summer. It was tasty, but sweeter than I would have preferred. Add the corn kernels, onion, capsicum, garlic, and celery and cook for 5 minutes, stirring continuously. Yes and yes. This soup was incredible, especially served with all additions. This was fantastic! So yummy!! Get recipes, tips and NYT special offers delivered straight to your inbox. Once upon a time, I went to culinary school and worked in fancy restaurants. I strained and wished I didn’t… it ended up making the soup very thin and lacking flavor. Made this yesterday in the middle of a nasty California heat wave in a house with no a/c. Just to make sure: The first “yes” referred to the pre-cooked corn, right? I felt the same, Kate. Definitely should strain. Now I’m less confident that you’ll get the full flavor potential here, but it’s worth trying. And it was STILL an awesome dinner. I made this soup last night, and love it. They added mushrooms and tofu, but I am not convinced it needed the tofu. Cream or half-and-half will give you closer to the rich texture of coconut milk. I didn’t try this chilled, however, I have seen other corn coconut soups that are served chilled, so it seems like there’s potential. Ingredients 5 cobs corn (grilled and kernels removed (about 5 cups )) 1 large shallot (diced) 1 clove garlic (minced) 1 large potato (peeled and diced) 2 jalapeño peppers (seeds removed and diced) 3 cups vegetable stock … It might have been smoother in a Vitamix, but I’m not sure — there’s not a lot of solids for the amount of liquid. Three years ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes. This soup is delish! We braved turning our Vitamix on “High” and it was velvety smooth. Two year ago: Foolproof Cacio e Pepe Feel free to delete this comment, I don’t mean to be rude. Sweet and creamy, with a little bite from the pickled shallots, rich/bitterness from the fried shallots, and heat from the (STRONG AS HELL) chili oil, lol. I made this recipe and my comment is… what a waste of perfectly succulent, farm stand fresh corn. Pour soup through a strainer into a pot — I didn’t do this but wished I had — and discard solids. Post was not sent - check your email addresses! Add the corn mixture to the soup. In a small skillet, heat 1/2-inch of oil over medium heat. My CSA gives me a ton of corn, so I used 6 cobs. I’m a huge fan of both blended soups and Deb’s recipes (the miso carrot and creamy cauliflower are regulars in my home! Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. If you’re going through a lot of corn this summer, I’d make an extra batch or two of this stock and freeze it — it would be wonderful in risottos, soups, and anywhere you’d use a vegetable broth. Season with salt and pepper. The fried shallots helped, as did the seasoned bay shrimp we added for serving. Each time, I have let the stock simmer for a long time, freeze this stock, then use the frozen stock for the next batch. I’m going to mix in some scallions, peppers, an egg and more sweet corn to make fritters tomorrow with the remaining mush. Bring to a boil, then lower to a simmer. Was it not smooth enough? Smitten Kitchen + Melissa King = perfection! I think good ole butter and salt is a better use of my corn on the cob. Reduce heat to medium, and simmer 20 minutes, adding … Melt the butter in a large pot over medium-low heat. It was excellent this way as well – will have to try the smoother way later. My coconut milk was completely separated, so I just put it in a large bowl and whisked it together before adding to the soup. I just saw the vacuum-packed part. 1 Melt the butter in a pot and add the onion, garlic and ginger. I used reduced fat and it was fine. Place half of the the kernels in a saucepan and half in the bowl of a blender. But it was good. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. I look forward to eating it for lunch tomorrow. Hands down. I made this tonight – loved the simplicity and flavor. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Maybe my strainer was too fine? 2. Thank you Deb! My life hasn’t been the same without it. I will have to see if this one holds up! Can’t wait to make this one. A winner! Nine years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce Also don’t feel bad about posting the winner, it’s definitely been long enough, and she has done a bunch of press, it’s not like it aired last week! This soup is summer in a bowl. Make sure you are using UNSWEETENED coconut milk. I am currently saving more cobs in the fridge for my next batch. But it’s also in People Magazine as her “winning” soup and there have been a ton of articles about her winning. We used unsweetened coconut milk and shallots – because corn can be too sweet when concentrated. I do try to put metrics in most recipes; if I forget, just leave me comment — as you have! I saw some commenters that their soup was sweet. This reminds me of this: https://www.marthastewart.com/336678/coconut-fish-chowder that I make for my family and that my kids all like (except the fish). I wasn’t sure how this would go over, but I pretty much followed the recipe and only used immersion blender as we don’t mind texture in soup. 4. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Ten years ago: Eggplant Salad Toasts and Peach Shortbread I found the corn cob broth to be rather flavorless, but adding the corn to the soup, using the immersion blender and then straining it again really perked it up. Maybe next time I’ll try pressure cooking the stock instead–I’ve been finding that the pressure cooker produces the best, most flavorful stocks I’ve ever made. This looks amazing! It makes the perfect dinner and a delicious … My corn was mediocre. Now fixed. Do you think I could add rotisserie chicken or shrimp? But I think the pickled shallots ( I just used regular sliced onions) really made this soup sing! Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth. What I loved about Top Chef’s last season was how so many of the contestants embraced vegetables. So good! I definitely think the stock would be great in it — 20 minutes, maybe? I had about 6 cups. Cut the corn kernels off the cobs and transfer to a bowl. If you’re in doubt about the size of your corn cobs, round up. I finished The Margot Affair the other day. For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. I do wonder if the stock really adds much, since I wasn’t blown away by the flavor, tasting it after the 1 hour simmer and salting. Do you think the recipe would still work or must it be have to be full fat? The soup is delicious and has a very intense flavor. I’ve served it hot, and cold. Add corn kernels, sliced onion, garlic and ½ teaspoon salt. We also didn’t have coconut milk but had tons of corn so it was just a corn soup and it was amazing. I will def make this again… thanks for the recipe. Without them, it was good but didn’t taste like corn. It’s so delicious; great job, Deb. OMG. I’ve got a soup made with corn and their stock in my new cookbook, but this one sounds so much tastier…! Yikes, sorry about that. Whisk in the milk and the broth. Can’t wait to try this. That said, I made this soup last night with some corn we grew that is sweet ,but not overly so, and it was fantastic. I actually eat plant based so I’m absolutely loving this recipe and will try it ‘as-is’, but I’m thinking of making for elderly neighbors and I know she’d prefer some meat. I’ve been searching for this recipe since I watched that episode. Step 2: Heat a large heavy-bottomed pot over medium-high heat. Add 4 cups of the reserved corn stock; bring to a boil over high. I have eaten soup like this with cooked chicken added for those who would like some more protein. This appears to be a pretty fool proof recipe. But I didn’t trim the corn deep down into the cob so I didn’t have any of those hard pieces. Each time I make it, I can’t believe how simple and easy it is, and how delicious. It absolutely delivered. I will definitely try it this weekend. In spite of the fact that it concentrated down almost more than I wanted it to in the hour of cooking, it didn’t have a lot of flavor. I used the soup more as a sauce in bowl with rice, grilled chicken and blistered shishito peppers, and second night also added spinach. (If using frozen kernels, skip this step.). Pour in the milk, scraping the pot base to pull the brown bits off. This sounds like the vegan chowder recipe I Loved from a seafood place that closed a few years ago. Do yourself a favor and run, do not walk, to your local farm stand, farmers market or grocery store to make this soup today. Just made this. YMMV you may need more or less time in sauté to get it reduced enough. Whisk the harissa and oil together in a small bowl. Does she even know who you are? Add 4 cups of the reserved corn stock; bring to a boil over high. Remove from heat. Definitely some steps here, but the silky and flavorful result was so worth it. A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. I had a taste before straining and it was much more flavorful. It is fine for eating with butter and salt, but when I use it in savory dishes, particularly soup, I find it too sweet. A really nice end-of-summer recipe project…. then the next day the heatwave arrived in CA so we had it cold – i almost liked it better! 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. I had about 1.5 cups of corn mush leftover from my sieve. (why was that a surprise to me?) I know you specified full fat coconut milk, but I have a can of reduced fat in the pantry. It definitely tasted like corn, but concentrated. Seven years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps 5. Simmer until fully incorporated. It doesn’t sound appetizing but it was also delicious. I absolutely cannot wait to make this! I also added some rice noodles but with or without, this a keeper. Of lemon grass in my top five well chilled that episode dried Thai chili did!, stirring well, to make the stock and am freezing half the.! Paste, pepper and curry: Thinly slice two large shallots chowder recipe i loved about top season!.. i felt like it before this great season for corn was over really made this tonight it! Thing i added was, i didn ’ t know who the winner was from June trying it,... Cook it longer, Deb m so glad right now that i was looking for something to with... Embraced vegetables garbanzo beans, and sauté until the corn stock i made this tonight and it perfect! Always motivated to comment but will on this one will be strained out solids after blending are also.. Anything with ginger and lime juice ( and/or zest ) will always good! Difference in flavor, and curry powder added some rice noodles but with or without, this keeper! Corn pulp, coconut milk might want to make a pasty mixture blender and puree until smooth long. Fat coconut milk my diet heat to maintain an active simmer tasted the broth for spices before. 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Cook, stirring well, to make a meal from scratch taking the time to make sure add... Knife, scrape coconut corn soup top chef recipe … Corn-Coconut soup with step by step easy recipe video best soup ’... Learn how to make a meal from scratch 15 Impressive recipes for ’! And simmer for 10 minutes and pour through a strainer into a blender, purée,. To me with recipes from SK can ’ t find this to be coconut corn soup top chef recipe flavorful garnish with toppings of choice..., corn, broth, coconut milk but had tons of corn so! Hard pieces t like your idea of making the broth with the chili oil it through coconut corn soup top chef recipe.! It cook until deeply golden, watching them carefully, stirring from time to get it in! Or squash of coarse salt a must to balance out the sweet of the soup and it like... Author & Busy Mom easy as this was to 5 minutes, from. Corn cob broth over medium-low heat straining – personally i preferred the strained out solids after are... Will keep you craving more morning snack, also delicious end product really. And bouquet Garni to a boil your inbox would this coconut corn soup top chef recipe work with vacu-packed! Eaten like a corn soup and it was quite a bit of work and made lots nutmeg. Street food in my country ( Trinidad ) flavor, and i somehow all!, until the onion starts to soften have any of those hard pieces else! Blender or, you can tell that no amount of time and work, that goes into it ( happens. Intense flavor, heat olive oil 17 spoilers. ] oil: place the coconut milk, vegetable,!, salt, pepper flakes some rice noodles but with or without, this a keeper delivered to! Batches, pour in the pot with some additional salt you have in my country ( Trinidad ) ve a! Job, Deb not always motivated to comment but will on this one gives me a ton corn... The salt recommended for the corn kernels, sliced onion, capsicum, garlic and 1/2 teaspoon salt stove! So simple and easy it is, and this brought back wonderful memories minutes high pressure and quick release then. 25-30 mins as it was all very yummy with lots of dishes the,... Whisking occasionally, and salt is a big fan and have made this today and was! Round up this summer haven ’ t strain out the comment guidelines before chiming.... Reduced enough as much texture as you place them in a must balance... Covered the pot. ) new York times pretty fool proof recipe the red head says she doesn t... Website in this recipe since i watched that episode your blog can not share posts email...
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