Beekman's Corn Soup

Friday, June 9, 2023

Beekman's Corn Soup

Servings: 4

Prep time: 20

Cook time: 20

Ingredients
 

3 ears corn, husked

1 poblano pepper, cut into ¼-inch dice

1 small red bell pepper, cut into ¼-inch dice

2 tbsp olive oil

3 cups water

2 T. unsalted butter

½ cup finely chopped red onion

2 garlic cloves, thinly sliced

¼ tsp chipotle chile powder

¾ tsp coarse (kosher) salt

½ cup heavy cream
Sprinkle of Cotija Cheese

 

Directions
 

1. Preheat the oven to 375 degrees.
2. Using a sharp knife, scrape the kernels off the corn and place into a bowl.  Place the cobs into a saucepan, cover with water and bring to a boil for about 20 minutes. 
3. Dice the poblanos and the bell peppers and place into the bowl with the corn.  Season with some salt and pepper, drizzle with olive oil and mix.
4. Spread the mixture onto a parchment lined baking sheet and place in the oven for about 20 minutes.
5. Strain the corncob broth and set aside.  Using the same saucepan as the broth, add the onion and sauté until starting to soften, add the garlic and cook for an additional minute.  Add the corn and poblano mixture, the chipotle powder, then the corn broth.  Season with salt and pepper and bring to a boil.
6. Allow some of the liquid to boil off, then add back in the heavy cream to thicken.  Check the seasonings and serve.

 

Notes:  

I have had this recipe for quite some time, not sure who Beekman is, but the link I had did not lead to the recipe - but rather some outdoorsman type shopping website - which I am sure it was on at some point, but thanks to ONENOTE, I had the recipe still, and now entered into the Paprika app.
 

All photographs copyright Janet S. Grey

By Krumpetina