Mexican Corn Soup

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Garlic - minced
3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped
2		Jalapeno chile pepper - minced
2 teaspoons	10ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground coriander
1/2 cup	55g / 1.9oz	Carrot - thinly sliced
1/2 cup	55g / 1.9oz	Celery - thinly sliced
3 1/2 cups	829ml	Chicken broth
8		Corn - shucked*
1		Red pepper - roasted and diced
2 tablespoons	30ml	Cilantro - minced
		Salt and pepper
		Dried chile to taste

Recipe Instructions

*shucked, the kernels cut off the cobs, and the kernels & cobs reserved.

Cook the garlic & oil in a kettle over moderately low heat, stirring, for 1 minute. Add the onion & jalapeno, cook the mixture, stirring, until the onion is softened. Add the cumin, the ground coriander , and salt & pepper and cook the mixture, stirring for 2 minutes. Add the carrot and the celery and cook the mixture, stirring, for 5 minutes. Add the stock, the corn cobs and 2 /12 cups water and simmer the mixture for 15 minutes.

Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.

In a blender, puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth. Let the soup cool to room temperature.

In a small pan of boiling water, boil the remaining 1 cup reserved corn kernels for 2-4 minutes, or until tender, drain them in a colander & refresh them under cold water.

Stir the corn into the soup with the roasted pepper, the minced coriander, the dried chiles, & salt and pepper. Serve at room temperature.

Source:
Best of Gourmet 1989

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