yakima corn soup

The last of the local corn is in the market now. A friend recently expounded a a wonderful bowl of chilled corn soup he enjoyed at a local restaurant, and asked if I might have a recipe. Well, challenge made, I put my thinking cap on. Here is my version, which is great both chilled or hot on a chilly Autumn evening. Enjoy!

  • corn from fresh 2 ears (how-to-husk tips)
  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 1 jalapeno, chopped, seeds & veins (optional)
  • 1 teaspoon salt
  • 1 medium potato, diced
  • 2 to 3 cups vegetable or chicken stock
  • white pepper, to taste
Garnish (choose several):
  • Corn
  • freshly ground black pepper
  • smoked salmon chunks
  • sliced chanterelles
  • diced tomato
  • parsley
  • drizzle of olive oil

Reserve about 2 tablespoons of the corn for garnish; set aside. In large saucepan, heat butter or oil over medium heat. Add onions, jalapeno if using, and salt. Cook until onions are translucent. Add potatoes, remaining corn, and stock; bring to boil and cook until potatoes are very soft. Puree in blender. Season to taste (remember that things taste more bland when chilled). Serve hot or chill if desired.

To serve, ladle into shallow bowls, garnish with your choice from the garnish list.

Serves 4 as entrée, 6-8 as an appetizer portion.

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