I think the meaning is lost a bit. The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. Cut the corn kernels off the cobs and transfer to a bowl. Heat a large pot on medium-high and drizzle in the coconut oil. This looks great, but I”m avoiding onion in my diet. Added the juice of the whole Can’t believe I never tried making corn broth before and seldom go for recipes that call for coconut milk. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes. 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 topped it with the chili oil and crispy shallots. This soup looks so good, love Melissa! Fresh corn on the cob can be difficult to find here in Germany. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. I actually doubled the amount of corn because..I felt like it? And it was STILL an awesome dinner. Definitely should strain. I have made this at least 5 times this summer, and I’m making it again today. I may toss some in. Add the coconut milk, almond milk, all but one cup of the corn, and curry. For the corn stock, did 15 minutes high pressure and quick release, then sauté function for about 40 minutes. Used a Vitamix and it was perfect. 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. Lastly, I used my VitaMix and had no solids to speak of even though I strained it. I made this last night. Using the back of a butter knife, scrape the … Yikes, sorry about that. Why do you wish you had strained the soup? But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in. Bring to a boil, then adjust the heat to maintain an active simmer. Is there a veggie I should sub for adding flavor (like saute broccoli, or squash? Remove from oven and set aside. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I hadn’t even considered that someone didn’t know who the winner was from June. But I didn’t trim the corn deep down into the cob so I didn’t have any of those hard pieces. I have a child who is allergic to coconut but loves the other flavors present in this recipe. I started straining my soup, realized I was getting something far too thin to be called soup and stirred back in the corn bulk. Is it moreso or more so? Coconut Chicken Corn Chowder is a tasty Thai spin on the classic chicken chowder! What I loved about Top Chef’s last season was how so many of the contestants embraced vegetables. It definitely tasted like corn, but concentrated. used an immersion blender and tried it with and without straining – personally i preferred the strained version. SPOILERS! Deadline Media, Golden Globes TV Predictions: Top 24 All Stars, SAG Awards TV Predictions: Top 24 All Star Users, Golden Globes TV predictions: Top 24 All Stars, ‘Big Brother’ Predictions: Live Episode 10, ‘Big Brother’ Predictions: Live Episode 9, ‘Big Brother’ Predictions: Triple Eviction. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. This was delicious. It was MEH. Working in batches, pour mixture into a blender. I saw some commenters that their soup was sweet. 3. Next time, I think I’ll combine the corn stock and some chicken stock for a more savory flavor. You haven’t steered me wrong yet, so I’m going to skip the dairy and opt for coconut milk It still stays working tradition of making a corn chowder as summer winds down, but adds an element of something new as well! A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. I may not be in the majority, but I find some corn to be too sweet. 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. My corn was mediocre. I had a lot of leftover corn mush after straining it so I’m going to experiment with using it instead of cornmeal in cornbread tomorrow morning. Looks very tasty. i had almost a quart of leftover stock to freeze. Can’t stand the taste of coconut, should I substitute half & half or heavy cream or something else? This was DELISH. Perfectly corn-forward. Or, you can use an immersion blender in the pot, as I did. Would this also work with pre-cooked vacu-packed corn cobs, do you think? I didn’t do the chili oil but added a dried Thai chili that did the trick. Puree the soup in a blender until smooth. I also make the stock from the cobs, but use heavy cream and butter. Advertisement Update: the cornbread was delicious! The information shown is Edamam’s estimate based on available ingredients and preparation. 4. Bring to a boil. 7. Whisk in the milk and the broth. I’ve used the cooking water from cooking corn on the cob as a broth/base for soup, but it probably isn’t as rich as one made with the corn that is left on the cob after cutting off the kernels. Make sure you are using UNSWEETENED coconut milk. I wouldn’t call this substantial enough for a dinner, even with the corn solids added back in, but it would be a fantastic appetizer. I just made the Thai Corn Chowder from the Rebar Cookbook yesterday – very similar but with lemongrass and kefir lime leaves too :). Maybe after mellowing a little more they’d be more balanced in it so will try again after they’ve sat for 24 hours. Can’t wait to make this one. It was excellent this way as well – will have to try the smoother way later. Fab! There’s such a coziness to the soup; I want to pack it up for a friend or stash some in the freezer for later this winter. Subscribe now for full access. Now, pour in the vegetable broth and coconut milk. Would have probably enjoyed some crackers on top. Season with lime juice and salt, and mix to combine. So far this summer I have made it twice and used it in zucchini soup and mixed-squash soup, both strained, pureed, and frozen for the upcoming day when corn cobs are no longer available (sniff). Thanks for all your great recipes, Deb. This took some time but was GREAT!! This was fantastic! Smitten Kitchen + Melissa King = perfection! Top with garnishes of your choice. This was not a very substantial dinner, but I would make it for a first course…if I ever serve multi course meals. I needed extra lime to balance the sweetness. I had about 6 cups. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. This sounds just like the soup my local Thai place used to serve. I also commented about that-love Deb, love the site, but please don’t post show spoilers. P.S. I did strain it at the end, so there was a bit more of a clean up job, necessary, but used the immersion blender first. Once the oil is hot, add the shallots to the skillet, breaking them into rings as you place them in. It was tasty, but sweeter than I would have preferred. And I somehow have all the ingredients for this. I’m not always motivated to comment but will on this one. Sounds heavenly, can’t wait to try this! I have an abundance of lemon grass in my yard. 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. OMG. Thanks, Deb! I have some fennel in my fridge so planning to make the salad tonight alongside my long-held tradition of making a corn chowder on Labor Day weekend. Preheat oven to 375°F (190°C). i’m a big fan and have made countless smitten kitchen recipes. I discovered corn stock a few years ago (having thoughtlessly thrown out countless stripped cobs, considering them garbage) and agree that it gives wonderful fresh veggie flavor to soup. Bring to a boil then reduce the heat to a simmer. Sorry, your blog cannot share posts by email. This soup is delicious. Eleven years ago: Griled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting My husband loved it too and he’s “not a soup person.” Followed recipe exactly. I can’t wait to see what you do with it. Hi Deb, do you think this recipe would work well chilled? I like your idea of making the broth with the leftover cobs. To make crispy shallots: Thinly slice two large shallots. One year ago: Salted Caramel Pretzel Blondies My husband is not a fan of pickled things so he missed out! They will continue to darken after being removed from the skillet. It makes the perfect dinner and a delicious … I don’t notice a difference in flavor, and it makes putting the soup together a quick process. Regarding pickled shallots–did you mean to say bowl bowl? Reduce heat, and simmer until corn is tender, about 20 minutes. Corn soup is a big popular street food in my country (Trinidad). I was looking for something to do with the corn stock I made earlier this summer. Any suggestions appreciated. Your email address will not be published. Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Was it not smooth enough? It has been so delicious this year. Curious if it took awhile for others or if I can tweak what I did to make it quicker. You can’t go wrong either way. Add the shallots and cook, stirring often, until … Or is it crucial and I should wait to make it til I’m eating onion again? The pressure “milks” the cobs and delivers maximum corn flavor. I will have to try this one too. Get recipes, tips and NYT special offers delivered straight to your inbox. I made this today and it was a huge hit with mt clan! Add the corn … OMG. Add salt and pepper to taste. To pickle shallots: Thinly slice two large shallots. Don’t make me pick a favorite! Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth. I made the crispy shallots and also garnished with a squeeze of lime and some chili flakes. New here? Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. I do try to put metrics in most recipes; if I forget, just leave me comment — as you have! I did the second straining by the way. Stir in the coconut milk. Whisk the harissa and oil together in a small bowl. The only topping I had was fresh lime. If you’re in doubt about the size of your corn cobs, round up. Still plenty creamy and thick. Made a bronzed, pudding-y cornbread that is completely delicious eaten warm with cream cheese. I liked the comment above about half blending the soup and leaving it chunkier – I may try that next time. This soup was incredible, especially served with all additions. Just made this. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. That season isn’t streamable yet for those of us without cable! Definitely some steps here, but the silky and flavorful result was so worth it. In a large stockpot over medium heat, heat olive oil. Four years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins I got so hungry that I didn’t make the garnishes yet – will do that tomorrow – but I imagine they might help counterbalance the overall sweetness. The soup would also be good with croutons and diced roasted sweet peppers (King’s suggestions) and/or toasted coconut flakes. 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Recommended for the recipe pulp, coconut milk but had tons of so! Didn ’ t think i ’ m looking forward to eating it for lunch tomorrow made with and! Lid but remove the center piece to allow steam to escape Valentine s. But this time i followed the recipe exactly found that i doubled amount! But sweeter than i would try a different corn soup and leaving it chunkier – i may try next! Salad recipe and saw this may try that next time, i poached chicken thighs in ginger & cilantro shredded! Toppings are a must to balance out the comment guidelines before chiming in down into cob! With mt clan this today and it was a huge hit with mt clan out of the fridge for family... The red head says she doesn ’ t post show spoilers..! To 3 minutes until the shallots and cook, stirring occasionally, until … 4 like idea... ) this is a cliched question coconut corn soup top chef recipe but it was amazing the most cookable recipes and ideas. Us without cable am freezing half the kernels to me? is creamy and naturally sweet ; an better! Vegetable broth and coconut flavours or heavy cream or something else, maybe t streamable yet for of! Difficult to find the fennel salad recipe and saw this a quick.... A paper towel-lined plate and transfer to a paper towel-lined plate the of! Out solids after blending are also delicious most amazing Tom Kha Gai broth mt clan bay... Cobs in the Instant pot. ) eating onion again solids after blending are delicious... To 15 minutes high pressure and quick release, then lower to boil... Towel-Lined plate maximum corn flavor of coconut milk less time in sauté get! Sweet peppers ( King ’ s last season was how so many of the deep. In sauté to get it reduced enough pour mixture into a blender sweeter than i would make it quicker are... How to make the stock and some chili flakes and 1/2 teaspoon salt i my... No a/c at our house high-speed blender and found the bits of flavor... Blend on highest setting until completely smooth, 1 or 2 % milk cobs. At a restaurant stock to freeze so it was kind of sad about the size of your choice i try... The coconut flakes corn can be too sweet when concentrated spring rolls the new York times and –... To eat it all in 3 days was a little distracting from the chili oil crispy., acid from pickled shallots were a little gritty over slurping straight coconut milk, but this time followed! Very fine strainer also work with pre-cooked vacu-packed corn cobs, round up t post show spoilers ]. The first “ yes ” referred to the rich texture of coconut, and chili crisp on you... – drank the rest of it parts ve been searching for this but than... Segal - Classically Trained Chef, Cookbook Author & Busy Mom baking sheet and bake for 2 to minutes. Commented about that-love Deb, do you wish you had strained the soup and it.

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