Soup for any season-cream of corn
Wisconsin, where I grew up, has fresh summer corn like no other place in the world. Plump juicy kernels splash your face while you chomp, type-writer style, across the cob and the taste mingled with melted butter and salt is nirvana. British corn on the cob, well, to be perfectly honest, is pretty poor. Flavorful corn needs consistent hot blazing sun and that’s not something you can count on here. No offense to British produce-there are plenty of outstanding vegetables here but corn isn’t one of them. Hence my frequent use of tinned and frozen corn, which like frozen peas, is pretty darn good. Crisp corn cakes, soup and all sorts can be made year-round with them.
My soup can be made with fresh, cut from the cob, or tinned/frozen with equally successful results. In summer serve it chilled with salsa or warmed through in winter. The base is tasty on its own but feel free to stir some chipotle paste, grated ginger and coriander, Chinese garlic bean sauce or basil oil through for a different spin.
Sweetcorn soup with summer salsa
prep time 15 minutes, cooking time 20 minutes
2 tbsp olive oil
1 large yellow onion chopped
1 large leek, white part only, chopped
1 waxy potato, peeled and chopped
2 garlic cloves finely chopped
6 cobs of corn, kernels shaved off (5-6 cups)
1 litre/35 fl oz/4 cups vegetable or chicken stock
half yellow pepper diced
half red pepper diced
1 small red onion diced
Place the salsa ingredients in a bowl and set aside. Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato, garlic and some salt and pepper. Cook for 10 minutes or until softened. Add the corn and stock, cover with a lid and bring to the boil. Reduce heat to low and simmer for 10 minutes. Puree, in 2 batches, in a blender until smooth. Return to the pan to reheat and taste for salt and pepper. Ladle into bowls or mugs with the salsa and chives.
Note: For chilled soup refrigerate for at least 4 hours covered.