- Hi guys, welcome back to my channel.
So today I wanted to show you
a really great soup for dinner idea.
It's a creamy corn soup that uses no cream.
I'm gonna show you my secret ingredient.
That way we can save the calories
for the fabulous, over-the-top cheddar biscuit,
which is super simple to do, no rolling pins involved.
So the first thing we're gonna do
is saute up our vegetables.
So you first wanna get a large Dutch oven
on a medium-high flame.
To that we're gonna add a tablespoon of olive oil,
one cup of diced onion.
I like to use yellow onion
just because I think they have a little bit more flavor,
but if white onion is all you have,
that's fine, you can use that too.
And then you're also gonna add
1/3 of a cup of diced celery and one garlic clove.
I think it just gives a little depth of flavor.
It won't be too garlicky, don't worry.
And then I just wanna slice this.
Sliced garlic will not burn as easily as minced garlic,
and since we're going to blend this whole soup up,
it really doesn't matter.
Then you're going to add some salt and pepper to taste,
and then put your lid on your pot
and then cook your vegetables
until they're fragrant and fork-tender.
Now, if you've been following me for some time,
you know that I love to use
a russet potato in my blended soup recipes
because it just makes them so creamy and delicious
without the use of any cream.
Okay, these vegetables are smelling divine.
It is time to now add our potato.
I'm using chicken broth.
I started using vegetable broth,
but then some of the vegetable broths
are really loaded with carrots,
that's the first ingredient,
and that can turn your beautiful yellow corn soup
into this weird sort of like orangey yellow. (chuckles)
So if you want a pure corn soup,
you might be better off just using the chicken broth.
I like to give the potatoes a bit of a headstart.
So I would cook this for about 10 minutes
before adding the corn,
because if you added the corn at the same time,
the corn really shouldn't cook for that long
or you're gonna lose all that beautiful flavor of the corn.
So I would just give this a headstart.
Now here's the easiest part of this soup.
We're going to be using frozen corn.
So there's no chopping or husking involved,
but if you wanted to use fresh corn, you absolutely could.
Okay, so now these potatoes are looking good.
They're nice and getting soft and tender
and we can add our corn.
And then the idea is really just to cook the corn
until it's warmed through and tender.
You wanna give it enough time,
because if you go to blend it when it's not tender,
then you'll have kind of more of a chunkier soup.
So it is good just to let it go
for I would say at least five minutes.
Okay, then I'm gonna move this aside
and I'm gonna show you how to make the biscuits.
Now, you are gonna love these biscuits
because they come together so quickly and easily.
So first we're gonna add two cups
of just regular all-purpose flour,
1/2 a teaspoon of salt,
and then a tablespoon of baking powder.
I like to use a full tablespoon so that they really puff up.
And then for a little spice,
I like to do 1/4 teaspoon of cayenne pepper.
If you don't like spice,
you could also use smoked paprika, would be really good.
Once your dry ingredients are all combined,
then you wanna add four tablespoons of very cold butter,
and then you're just gonna go in with your hands
and press the butter in between your fingertips,
combining it with the flour.
This I find is the best way to get a flaky biscuit.
So if you wanted to do any of this ahead of time,
I think it's better to make the soup the day before,
have it all blended just sitting in your fridge
and then all you'd have to do is make the biscuits.
They're really best the day they're made.
Then at this point, you wanna add 3/4 cup
of sharp cheddar cheese that's been grated
and 1/2 a cup of green onion.
Just making sure that everything is combined
before you add the milk.
It can be whole milk, it can be 2%.
I'm actually using 2%.
But don't over-stir.
This is why I like my Danish dough whisk. (chuckles)
And for those of you who have bought them,
this is another great project for your Danish dough whisk.
They'll spread out a little bit, but not too much,
so you probably can get all eight on one tray.
If you wanted to add
a little freshly cracked pepper to the top,
you could do that too.
I like to do this if I haven't used the cayenne,
if I'm using like the smoked paprika
just to give it a little bit of a kick.
And then we are gonna put these in the oven
at 400 degrees Fahrenheit for just 20 to 25 minutes
until they're risen, golden-brown, and puffed up.
Our soup is done, the vegetables are nice and tender,
so now we can put them in our blender here.
This is a pretty big blender,
so I think I can get this all in one batch,
but if you have a smaller blender
you absolutely could just blend this in batches.
Anytime you're blending a hot soup like this,
it's a good idea to have a little kitchen towel
just to put over the top so that if any of it leaks out
it's not gonna splatter and burn you.
(blender whirring)
And then I like to garnish it
with a little bit of this stuff, this chipotle hot sauce.
It's just the combination of the smokey heat with the corn,
it's such a winning flavor combination.
A little bit of avocado,
just for some more cooling flavors
on top of that heat there.
And then some cilantro, just a few leaves.
You can tear it or you can use it whole.
And then you can serve it
with one of these delicious biscuits.
And if you'd like, you could actually cut the biscuit
and fill it with your favorite chicken, turkey, ham
and make like a little sandwich.
All you need is a little mayo
and you're off to sandwich heaven.
All right, you guys,
I hope you give this one a try
and let me know what you think.
I think you really love the combination
of that smokey hot sauce with that sweet corn,
and of course, those fantastic cheddar biscuits.
All right, you guys, I'll see you back here next time.
Until then, bye.