Creamy Corn Soup

Hey everybody! I have a serious case of Spring fever. I know that Spring has officially arrived, but we’ve had rain almost continuously for that last month. So much so, that it’s been impossible to get outside and do much Spring prep in the garden. However, this Creamy Corn Soup is just what the doctor ordered for Spring Fever.

Much of it is made from homegrown veggies from last years garden. So even if I can’t get out and dig in quite yet, I’m reminded that it really is just around the corner.

This is yet another recipe adapted from Pat’s Mexican Table, one of my favorite cookbooks. I have changed it up just a bit based on our own preferences, but, well, this is some good stuff.

Creamy Corn Soup In The Making

First, you will need to heat up 2 T. cooking oil and 2 T. unsalted butter in a large pot over medium heat.

Then add about 2/3 cup each of chopped onions and thinly sliced leeks, and sauté about 5 minutes till soft. These leeks and onions are homegrown and the leeks have been frozen.

I added more than 2/3 cup leeks just because that’s what was in the bag I had frozen and I didn’t want to waste the rest. And in all honesty, there’s probably more than 2/3 cup onion in mine. But 2/3 cup is what the original recipe calls for.

Next add about 4 cups fresh or thawed frozen corn kernels. Again, approximate amounts.

Cook the corn for another 5 minutes or so.

Then add in 1 quart chicken or vegetable stock and 1 chipotle chile in 2T adobo sauce. I used homemade vegetable stock since that’s what I had in my pantry. The original recipe says 5 cups but the salsa verde will add a little extra liquid so, no worries.

Ok, so I think there’s more than one chile in there but. . . oh well.

Bring this to a gentle simmer for about another 5 minutes.

This may not look too appetizing yet, but just wait. You’ll see.

Remove the soup from the heat to let it cool a bit. This is going into the blender so you don’t want it so hot it blows the lid off the blender and explodes all over the kitchen. Ask me how I know this . . .

Now you may put it in the blender or food processor, in batches, and puree till smooth-ish.

I know vanilla seems like an unusual thing to add to soup. At least it was for me. But it really will be okay. Really it will.

Take half a vanilla bean, split it open lengthwise, and scrape out the inside.

Add the vanilla seeds and the pod to the soup.

This is the point I would add a pint or so of Salsa Verde. This is home canned from a previous year. Very good!

If you would prefer your soup to be completely smooth, add this in before you puree. This is not actually in the original recipe. So if you don’t have it, it’s okay. But we like it this way.

Heat the soup over low heat till hot, then add 1 cup of milk.

Season with black pepper and kosher or sea salt. and heat, without bringing to a boil as this may curdle your milk, for about 10 minutes.

Remove the vanilla bean before serving.

Top with sliced jalapenos and scallions. I also put a dollop of sour cream on top for an extra somethin’ if I happen to have it.

So what are you doing to treat your Spring Fever?

So much of this came from the garden! I love, love, love it when I can do this!

2 Tbsp cooking oil
2 Tbsp butter
2/3 cup chopped onion
2/3 cup thinly sliced leeks (white and light green parts only)
4 cups fresh or thawed frozen corn
1 quart chicken or vegetable stock
1 chipotle chile in 2 Tbsp adobo sauce
1/2 a vanilla bean sliced open and scraped
1 pint salsa verde
1 cup milk
kosher or sea salt to taste
black pepper to taste
sliced jalapenos, scallions, and sour cream for garnish if desired.

Heat oil and butter over medium heat. Once heated, sauté leeks and onions about 5 minutes.

Add corn and continue cooking about another 5 minutes.

Add stock, chipotle pepper with sauce, and cook another 5 minutes.

Allow soup to cool, then pour it in a blender or food processor, in batches and puree till smooth.

Scrape seeds from vanilla bean and place seeds and pod in soup along with salsa verde. Heat till hot but not boiling.

Add milk and season with salt and pepper to taste. Continue to heat, without boiling, about 10 minutes.

Remove vanilla bean and serve. Top with sliced jalapenos, scallions, and sour cream if desired.

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