Chilled Corn & Basil Soup
A few years ago, Dario and I went to dinner at a really nice restaurant (now closed) called Open Kitchen. We loved this restaurant – I even wrote a post about the food here! Dario really loved the chilled corn and basil soup. It was cool, creamy and packed with basil flavor. To this day, I have no clue how they got so much basil flavor and aroma in that little bowl of soup.
Ever since that bowl of soup, I’ve wanted to recreate it at home. It’s the perfect summer time meal. Light, refreshing, full of corn flavor and cold. When you’re not in the mood for a big, hot, heavy meal, this soup is the way to go. And now corn is already making an appearance at the farmers market here. So I finally decided to load up with those sweet yellow ears and make my own attempt at a Chilled Corn and Basil Soup.
I started with figuring out how to pack in some basil flavor. So I added the basil in two different times – in the initial sautéing of the onions and peppers AND at the end once the soup was already cooked. It really gave the soup a bright, floral flavor. You get a burst of corn initially and then finish the bite with basil. The perfect combo!
Chilled Corn & Basil Soup:
- 9-10 medium ears of corn, kernels cut off the cob (about 8 cups of kernels). Reserve a few cobs.
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1/2 poblano pepper, diced
- 1 pint new potatoes, diced (5-6 medium potatoes)
- 2 tbsp + 1/4 cup basil, chopped
- 1/2 cup half and half
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups water
- Heat oil oil over medium high in a heavy bottomed soup pot. Sauté onion and poblano pepper for about 5-7 minutes or until vegetables start to brown and soften.
- Add in basil, 1/2 of the corn, salt, pepper and potatoes and sauté for another 2-3 minutes.
- Add in water and bring soup to a boil. Cover soup and simmer for 10-15 minutes or until potatoes are tender. Turn off heat, and allow soup to cool for about 20 minutes.
- Once slightly cooled, add in the remaining corn kernels, basil, and half and half. Also, using the back of your chef’s knife, run the knife down the corn cobs scraping off any remaining corn or the juices from cob – add to the soup. This provides creaminess and extra corn flavor.
- Carefully transfer soup to a blender and puree in batches. You can use an immersion blender here, but your soup will not come out as silky smooth.
- Taste soup and adjust for seasonings. Chill overnight – flavors will merry and intensify over night. Re-taste prior to serving and adjust seasonings as necessary. Top with extra basil, salt and even feta cheese if desired!