Creamy Corn Soup

photo 2-31

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This creamy corn soup from Pati’s Mexican Table makes for a smooth and satisfying dinner.  And as is the case with all of my favorite soups, they are fast and easy to make. Corn has a natural sweetness that is a nice foil for the chile and the surprising addition of vanilla.  To complete the corn experience, serve the soup with double corn & thyme cornbread.

CREAMY CORN SOUP

2 tablespoons vegetable oil

2 tablespoons unsalted butter

2/3 cup coarsely chopped white onion

2/3 cup thinly sliced leeks (white and light green parts only)

4 cups fresh or thawed frozen corn kernels

5 cups low sodium chicken or vegetable broth

1 canned chipolte chile in adobo sauce

1/2 vanilla bean, sliced open

1 cup milk

1 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

  • Heat the oil and butter in a large pot over medium heat until the butter melts and starts to foam.  Add the onion and leek and cook for 5-6 minutes, stirring occasionally.
  • Add the corn and cook for 5 minutes stirring occasionally until it softens and deepens in color.
  • Add the broth and chipolte chile and bring to a gentle simmer.  Cook for 5 minutes.  Remove from the heat and allow to cool slightly.
  • Using a stick blender, puree the soup until smooth.  You may have small pieces of corn remaining. If you prefer a smoother texture, pour the soup through a sieve then return it to the pot.
  • Scrape the seeds from the vanilla bean and add them to the pot along with the bean.  Gently heat the soup over low until hot then add in the milk.
  • Season with the sea salt and pepper and allow the soup to steep gently over low heat for an additional 8-10 minutes.
  • Remove the vanilla bean and serve hot.

Serves 6

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