Corn Soup with Tomato Garnish

20m
Prep Time
35-40m
Cook Time
55m
Ready In

Recipe: #1281

October 24, 2011



"Do not bother with this recipe unless it is summer and you can make it with fresh sweet corn and heirloom tomatoes for this dish. If you can not find heirlooms, this garnish would also be delicious with any ripe tomato from your garden. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (411.9 g)
  • Calories 281
  • Total Fat - 15.6 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 27.8 mg
  • Sodium - 361.3 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 7.9 g
  • Protein - 9 g
  • Calcium - 47.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

To make corn stock, in a saucepan, combine corncobs and chicken stock and bring to a boil over medium heat.

Step 2

Decrease heat to low and simmer until the stock has taken on a light corn flavor, about 10 minutes.

Step 3

Remove corncobs, strain stock into a bowl and set aside.

Step 4

Prepare soup, in same saucepan, heat oil over med heat, cook onion until soft and translucent, about 5 minutes.

Step 5

Add garlic, cook until fragrant, 30-45 seconds.

Step 6

Add corn kernels, potato and cornmeal.

Step 7

Add enough corncob-infused stock to cover.

Step 8

Add bouquet garni and bring to a boil over med-high heat.

Step 9

Decrease heat to low and simmer until chopped potato is tender, about 20 minutes.

Step 10

Meanwhile, prepare garnish, combine tomatoes and any juices, olive oil, and herbs.

Step 11

Season with salt & pepper and set aside.

Step 12

To finish soup, in saucepan using an immersion blender, puree the soup.

Step 13

Leave coarse and chunky for rustic, or smooth for more elegant.

Step 14

Stir in cream and reheat.

Step 15

Taste and adjust for seasoning with salt & pepper.

Step 16

To serve, ladle into bowls and top with the tomato garnish and serve immediately.

Tips


No special items needed.

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