Recipe: Farmer Susan B’s Chilled Corn Soup

On the blog today, we are excited to bring another delicious recipe, this time courtesy of Farmer Susan B! If you attended our August Community Potluck at Vale, you might have tasted her Chilled Corn Soup with Pickled Corn! It was such a hit that we wanted to share the recipe with our community. Bon apetit!

Chilled Corn Soup with Pickled Corn 

Recipe from the Tasting Table Test Kitchen 

Yield: 6 servings

Prep Time:  30 minutes, plus chilling time 
Cook Time:  1 hour and 10 minutes 
Total Time:  1 hour and 40 minutes, plus chilling time 

• INGREDIENTS

• For the Pickled Corn:

• 2 cups corn kernels (about 2 cobs)

• 1 small shallot, julienned

• 1 chile pepper (such as jalapeño or serrano), seeded and thinly sliced

• 1 garlic clove, very thinly sliced

• ½ cup white wine vinegar

• 2 teaspoons kosher salt

• 1½ teaspoons sugar

• 1 teaspoon crushed coriander seeds

• 1 cup water
  

• For the Corn Soup:

• 6 corncobs, kernels removed and reserved

• 4 black peppercorns

• 3 parsley stems

• 3 thyme sprigs

• 1 fresh bay leaf

• 10 cups water

• ¼ cup olive oil, plus more for drizzling

• 2 medium yellow onions, halved and thinly sliced

• Kosher salt, to taste
  

DIRECTIONS

1. Make the pickled corn: In a heatproof 1-quart jar, combine the corn, shallots, chile pepper and garlic. In a medium saucepan over medium-high heat, bring the vinegar, salt, sugar and coriander to a boil. Pour the vinegar and the water over the corn mixture. Seal and wipe the lid and let cool. Refrigerate until chilled. Will keep for up to 1 month.

2. Make the corn soup: In a large pot, add the corncobs, peppercorns, herbs and water. Bring to a boil, then reduce the heat to medium and simmer for 45 minutes or until your have 5 cups. Strain the stock and set aside.

3. Wipe the pot clean, then add the olive oil and place over medium heat. When the oil is warm, add the onions. Season with salt and cook, stirring occasionally until the onions are soft but not brown, 8 to 10 minutes. Add the reserved corn kernels and cook for 2 to 3 minutes. Add the corn stock, bring to a boil then reduce the heat back to medium. Simmer until the corn is tender, 10 minutes. Remove from the heat. Discard the thyme sprigs and bay leaf.

4. Working in batches, purée the corn soup in a blender until smooth, then strain the mixture through a sieve into a large bowl. Season with salt and refrigerate until chilled, 4 hours.

5. To serve, spoon 2 tablespoons of the pickled corn into the bottom of 6 bowls. Pour the corn soup over the pickled corn and drizzle with olive oil. Serve.