Chilled Corn & Basil Soup
Author: Maria Tadic
Recipe type: 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
- ½ medium onion, diced
- ½ poblano pepper, diced
- 1 pint new potatoes, diced (5-6 medium potatoes)
- 2 tbsp + ¼ cup basil, chopped
- ½ cup half and half
- 1 tsp salt
- ½ 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, ½ 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!