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Creamy Corn With Cumin Soup
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Spicy Mexican corn soup garnished with cilantro, cumin, and crunchy corn chips, finished with fresh tomatoes.
Ingredients:
  • 1 pinch sugar
  • 1.5 pounds frozen corn, thawed and drained
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 3 large garlic cloves, thickly sliced
  • 2 teaspoons ground cumin
  • 0.125 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 0.25 cup fresh cilantro leaves
  • 1.5 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: corn chips and chopped tomato
Instructions:
  • Heat oil until it shimmers in a large, deep saute pan over medium-high heat.
  • Add frozen corn followed by onion to the pan. Saute gently at first, then increase stirring until vegetables begin to caramelize, about 7 to 8 minutes.
  • Lower the heat and introduce butter, sugar, and garlic; cook until all the vegetables turn a deep caramel color, around 10 more minutes.
  • Sprinkle in the cumin and cayenne pepper, and saute until fragrant, about 30 seconds to 1 minute more.
  • Pour in the flavorful broth and let it gently simmer over medium-high heat. Lower the heat and allow the mixture to simmer with a lid slightly ajar until the vegetables are perfectly tender, around 10 minutes.
  • Blend until velvety smooth, about 30 seconds to 1 minute, incorporating fresh cilantro for a burst of flavor. If using a regular blender, release steam by removing the center of the lid or slightly tilting it. To avoid waste, pour in a touch of half-and-half, blend briefly, and fold it into the soup to maximize flavor. Strain through a colander to remove any unblended corn kernels.
  • Pour the mixture back into the pan and stir in half-and-half until it reaches a souplike consistency that is thick enough to support the garnish. Taste and season with salt and pepper as desired. Heat it up, then serve the soup in bowls garnished and ready to be enjoyed.

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