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

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,

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,