welcome friends welcome back to the
kitchen as we get closer to fall my mind
starts to wander towards soups um
i really love having soup for lunch
and one of the soups that that i've had
all over sort of central america and the
caribbean is corn soup
and
multiple multiple variations of corn
soup and so i've played around with this
idea for quite some time trying to
figure out how to make a corn soup that
i really like that
grabs elements from different places and
so i'm going to try
this today and we're going to see what
happens so the first thing i have is
some bacon i've chopped it up and i want
to fry it off in this dutch oven until
it's nice and crisp
there we go
that's kind of the wonderful thing about
soup is you can you can take a base
soup and start to put in flavors that
you've tasted in other places that you
think will work together so i've got
onions bell pepper and jalapeno pepper
all chopped up ready to go as soon as
the bacon is done i've got some cumin
because cumin i think goes really well
with corn
and i've got some chopped up chipotle
pepper in adobo sauce now the corn i'm
using frozen corn because that's the
easiest thing and this is for my lunch
and you know
no need to go whole hog but if you
wanted to go whole hog
and start from scratch with corn on the
cob
i would cut that corn off of the cob and
then take the cobs
chop them up a little bit put them into
a dutch oven cover them with water bring
it to a simmer and simmer it and then
use that water later in the soup i'm
using chicken stock today
but you could use that corn stock or you
could use any vegetable stock
and if you
had to you could just use water it would
be completely fine
okay it looks like the bacon is crisped
up so i'm gonna take the bacon out
but i'm gonna leave the fat in there so
there's the last of the bacon set that
aside for a moment
now in go all of the peppers the
jalapeno and the onion
and i'm just going to toss those around
and fry them off until they have
softened
and scrape up the fond on the bottom of
the pot that is flavor
okay the veg has softened and the onions
are just starting to get golden brown so
i've got some ground cumin that goes in
and the chopped up chipotle in adobo
um
i really like
chipotle and adobo
comes in a little can
i never use a whole can in any one dish
so i usually just put it into a
tupperware container fire it in the
freezer and then it's really easy to
break off a little piece after it's
frozen
to use in the next dish and chop it up
so i'm going to stir that together
and that is super super fragrant that
cumin is absolutely fantastic
and season two taste a little bit of
salt
remember there's salt in the bacon
and some
fresh ground black pepper
and in goes the corn
[Music]
and we'll just toss that in with the
other vegetables
get a little bit of flavor going there
now if you were using fresh corn on the
cob
it would be absolutely amazing if you
grilled the corn first um got some char
on the outside some smoky flavor
and then cut it off the cob before you
put it in here
that would add an incredible amount of
flavor
next in the chicken stock
and that's not a lot of chicken stock
for the amount of veg that's in there
this is almost more of a stew than a
soup there is more liquid going in later
but
this is more of a stew than a soup so
i'm just going to bring that to a simmer
put a lid on
just cracked open a little bit i'm going
to let that simmer for 20 25 minutes or
so and then we'll come back and put in
the next ingredients
okay let's take a look this has come
together really nicely
the liquid has boiled off a little bit
we haven't lost too much liquid but it
has concentrated but i think this looks
really good i think we've got the right
amount if you think you don't have
enough liquid at this point you could
add a little bit more stock or some
water but we are going to add
some 35 whipping cream at this point
somewhere between a cup and two cups
again depending on the amount of liquid
or how creamy you like it
and so you have to make decisions when
you're working in the kitchen
and this is one of those decisions so
i'm going to start with
about a cup which is half of that
container
stir that in take a look at it
give it a taste
and decide if i want any more
that's great
results also the point where you can
adjust the seasoning a little bit
if it needs more salt more pepper
you can add those things now
i think that's fantastic so i'm going to
leave this on
super low
and i'm just going to let that cook for
another 5 or 10 minutes before we serve
it
[Music]
hey friends oh
corn soup corn chowder
depending on uh oh don't forget your
bake oh well sorry oops so i'm putting
the crispy bacon back on top
of course if you had fresh cilantro
chopped up that would go really well on
top as well
there's a lot of corn in here yeah it is
mostly corn it is very cornful
that's really good because it's not um
it isn't uh it isn't a thick corn soup
no right it's it's a lovely light
yeah liquid that goes with it and the
flavor is
not overpowering it's very corny
it's very corny
the um
the chipotle you can play with the
amount of chipotle in adobo
to get the spiciness i think this is
pretty good for where i like it one
chipotle
and the jalapeno
is just sort of that background note
it's like a bunny hug in a bowl
so i think this is going to go into a
thermos and i'm going to take it with me
to the hanger while i'm working on the
plane because i think this would be
really good at lunch time
agreed and i think it would it would be
quite hearty
it was a winner give it a try thanks for
stopping by see you again soon
you