Chilled corn soup can be a refreshing dish for an afternoon meal. It’s one of the easiest soups to make because it doesn’t start with the standard soup base. And, most importantly the main ingredient is corn. Some soups require soup out of a can, while others require fresh corn, cut right off the cob and still others are made with roasted corn.
Whether you choose to use canned corn, fresh corn or roasted corn, your corn soup is guaranteed to be tasty and satisfying. You have to start by pureeing the corn, making it into a thick and smooth concoction. At that point it may be apparent that the soup needs to be thinned out. You’ll either use plain water to do that or you’ll use coconut milk or chicken broth. It may even call for added crème fraiche, sour cream, or heavy cream.
After pureeing the corn pour the mixture through a sieve. Ladle the remaining corn mixture into a pan. That mixture should be heated. If adding salt and pepper or onions, shallots, garlic or red pepper flakes it should be added to the mixture before cooking. Cook no more than 29 to 30 minutes.
To make this hot mixture into chilled corn soup, you’ll have to place the cooked mixture into a metal bowl and set it in a larger bowl of ice water. Allow it to set for at least 4 hours or overnight. You can prepare chilled corn soup as many as 3 days ahead. When you’re ready to serve garnish it with crisp pieces of bacon, fresh chives or for a gourmet slant add slices of honey dew melon.
This soup is good served on a hot day when something refreshing is the most appropriate thing to eat. Prepare it ahead and serve it when the occasion is right. Chilled corn soup always hits the spot when served on a hot day.