Creamed Puree of Fresh Corn

Name: Creamed Puree of Fresh Corn
Yield: Makes 6 Servings
Ingredients: 1 medium-size onion, finely chopped; 4 garlic cloves, chopped; 1 jalapeño chili, seeded and finely chopped; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 4 cups corn kernels, from 6 to 8 ears of fresh corn, or 2 10-ounce packages frozen; 4 cups corn kernels, from 6 to 8 ears of fresh corn, or 2 10-ounce packages frozen; 1 quart chicken or vegetable broth; 1 quart chicken or vegetable broth; ½ cup heavy cream; 2 tablespoons finely chopped cilantro; 1 teaspoon sugar or more to taste; 2 tablespoons fresh lime juice or more to taste; pinch of cayenne pepper (optional); salt and pepper; salt and pepper; sour cream or grated Cheddar or Monterey Jack cheese; 4 tablespoons unsalted butter; sour cream or grated Cheddar or Monterey Jack cheese; sour cream or grated Cheddar or Monterey Jack cheese; Tabasco sauce or finely chopped jalapeño chilies; Tabasco sauce or finely chopped jalapeño chilies

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is essentially creamed fresh corn that has been pureed and strained. You can leave out the jalapeño chilies and the thyme and just cook the corn with a little broth and finish it with cream, but the thyme and hot chilies give it a lovely Mexican accent and do wonders for its flavor.

Ingredients

4 tablespoons unsalted butter
1 medium-size onion, finely chopped
4 garlic cloves,

Spicy
Gluten-free
Vegetarian
Soup

Method

Melt the butter over medium heat in a 4-quart pot and add the onion, garlic, jalapeño chili, and thyme leaves. Stir this mixture until the onion turns translucent, about 10 minutes.

Add the com kernels and half the broth. Partially cover the pot and simmer the soup for about 15 minutes,