Spicy Corn-on-the-Cob Soup
Adapted from Weight Watchers
6 medium yellow corn on the cob, husked
1 ½ Tbsp. olive oil
3 cloves garlic, minced
2 medium jalapeño peppers, minced
1 c. uncooked onion, finely chopped
½ c. celery, finely chopped
1 ½ tsp. ground cumin
1 tsp. ground turmeric
4 c. vegetable broth
2 c. water
1 ½ tsp. table salt
1 tsp. black pepper, freshly ground
½ c. sweet red pepper, chopped
¼ c. cilantro, fresh, finely minced
¼ c. uncooked scallion, minced
Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
Not only was this soup fantastic, Jen also loved it, which is rare when it comes to soup that she is unsure of. What was most interesting about the soup was boiling the cobs, which really resulted in a very sweet corn flavor. The overall taste of this soup is decidedly south American and is great even if served on a hot day. If you have access to a farmer’s market or nice, fresh, locally-grown corn, I highly recommend you try this. You won’t be disappointed!