It’s the essence of summer: it’s a silky smooth cold corn soup chowder that’s creamy, sweet and downright refreshing. This is a soup that can be served refrigerated or at room temperature, but is just as exciting when served warm. For best results, use fresh corn on the cob when it is best (and cheapest). However, if you only have frozen corn, you can use this instead.
Cold Corn Soup – refreshing summer soup
If you’ve never tried cold soup, the concept of soup might sound unusual. However, cold corn soups are found in cultures all over the world! The most famous is gazpacho, a gazpacho made from pureed tomatoes and raw vegetables. But Koreans have cold noodles, a cold beef and noodle soup, while even the French sometimes serve vichyssoise (leek and potato soup) cold rather than hot.
Cold corn soup provide a light and refreshing escape from sweltering, sweltering weather in one meal. Sounds good if you’re sweating in the summer, doesn’t it? On the other hand, if you’re shivering during a cold winter (hello Australia), the good news is that this soup is just as delicious as hot. It’s a soup for all seasons.
What goes in Cold Corn Soup
Fresh ear of corn
Corn dishes always taste better with fresh corn! Another reason is that we can get the most flavor out of the whole corn on the cob, because the corn on the cob is used to make a simple homemade corn soup after the kernels are cut. No store-bought stock to compete. Frozen Corn Substitute: Use 10 cups frozen corn and store-bought chicken stock instead of homemade corn stock.
Other ingredients in cold corn soup
Besides (lots) of corn kernels, here are the other ingredients for corn chowder:
Ingredients for Summer Cold Corn Soup
Garlic and Onions – The standard aromatic flavor base in most savory dishes on this page.
Leeks – Add a sweeter, more delicate onion flavor to the soup instead of just using onions. replace with more onions.
Butter – for frying. You can use olive oil if you want, but butter tastes better.
Cream – gives the soup a delicious rich texture.
Herb and Spice Bags (see below) – Whole spices and herbs wrapped in cheesecloth. This is to add flavor to the soup without adding a little spice to the soup that would spoil the clean appearance of the soup.
No cheesecloth? It’s not the end of the world! Use ground coriander instead of whole seeds and ground white pepper instead of black peppercorns (to avoid black bits getting into the soup). Add the thyme and bay leaves to the soup and remove before flashing. The soup is strained at the end to catch small pieces.
How to make Cold Corn Soup
Here’s an overview of how to make cold corn chowder:
- Cut the corn kernels off the cob.
- Simmer corn on the cob in water to make corn stock.
- Sautéed garlic, onion and corn and simmered in corn stock.
- Glitter, nervous, cool…then sip.
Part 1 – Corn Soup and Soup
Cut the kernels from the corn – I’ve found that the easiest way is to let the kernels stand upright in an upside-down casserole dish or on a wide cup in a large bowl. Then use a knife to cut down the seeds. The ramekins ensure you can cut all the way to the bottom and the bowl will catch the kernels as they fall.
Corn Soup – Cut the remaining corn on the cob in half. Put water in a large saucepan. Bring to a boil, then reduce to medium-low and simmer uncovered for 30 minutes. Measure the broth – strain the corn broth, then measure the liquid. It should be about 2 liters/2 quarts. If it’s more, simmer to reduce it (otherwise the flavor will be too bland). If less, add water.
Sauté Flavours – Use a large saucepan as this makes about 3L/3L of soup! Sauté onion, celery, leeks, and garlic over medium-high heat until soft and sweet, 4-5 minutes. Don’t let them turn golden brown or it will affect the color of the soup.
Boil the corn – add the corn kernels and cook for 6 to 7 minutes. Because of the moisture, the corn is basically “cooking” in the steam, not sautéed, which is exactly what we want. As with the onions etc above, we don’t want the corn to turn golden (because I’m adamant about Mexican corn salad or something!) as it will brown the soup instead of a nice yellowish and lose its freshness. Add corn stock – add corn stock and herbs/spice bags.
Simmer – bring to a boil and simmer for 20 minutes. Finally add the cream and cook for 3 minutes. Do not let it boil as it will split the cream. Ready to mix! It’s going to smell great at this stage, but now we’re going to mix it up and really release all the sweetness locked in the corn kernels.
Part 2: Mixing, Filtering and Cooling
Blend until smooth – Using a hand mixer, blend directly in the pan or blend on high speed until smooth. Attention! Hot liquid + tightly closed blender lid = soup explodes! To avoid this, cool or remove the lid from the opening of the blender lid before blending. Cover the exposed hole with a folded tea towel while mixing the hot liquid. You can see this in the recipe video.
Strain – strain soup through a fine mesh strainer over a large bowl or saucepan. Squeeze out liquid – use a rubber spatula to squeeze out as much liquid as possible. Refrigerate, then serve – Refrigerate soup on the counter (never put a large bowl of steaming soup directly into the fridge, it will heat the fridge and melt the food around it!). Then put in refrigerator to cool. The next section will show you how to serve this soup.
How to serve Cold Corn Soup
This is a rare soup that is especially good for cold meals. Chill completely straight from the refrigerator, refrigerate moderately, or serve at room temperature. However, it was still very warm. Reheating the soup brings out the corn flavor even more.
Serving Containers: Shot Glasses or Bowls. Serving this soup in a shot glass is a fun snack. Try serving it in a teacup when making a small appetizer, or in a bowl as a first course.
Decorate to liven things up, garnish with reserved corn kernels that have been sautéed in a little butter until golden brown, and sprinkle with sliced scallions for extra color. I also added a little extra virgin olive oil. Basil oil would be even more amazing – imagine the pop of color and the taste of fresh basil.
1. Corn – or 10 cups frozen corn, instead of making corn soup, simmer the soup with 2 liters of low-sodium chicken stock.
2. Sachet Substitute – Using sachets, we can add herbal and spice flavors to the soup without introducing dark spots into the otherwise almost pure white soup.
If you don’t have cheesecloth to make the sachets (what, you mean, you haven’t tried the Palak Paneer?), here’s what to do: Add bay leaves and thyme to the soup and use 1/8 tsp coriander powder and white powder Not black pepper (so there are no black lumps in the soup). Remove the bay leaves and thyme sprigs before mixing.
3. Storage – Store in the refrigerator for up to 5 days.
4. Nutritional value per serving, based on 6 servings.
Cold corn soup is a dish with high nutritional value. With the recipe we shared above is extremely simple, done quickly without taking much time. What are you waiting for without going to the kitchen to make this dish right away. Remember to visit the website answerthequestion.net often, We will provide a lot of useful information for you to read.