Spicy Corn Soup

Summertime in the Hamptons means corn. We are blessed with some of the most delicious local corn here but unfortunately it won’t appear until August so in the meantime I’m using some fresh corn from Florida for this soup. The intense corn flavor is helped by cooking the stripped cobs in the soup and the degree of spiciness is up to you. This soup can also be made vegan or vegetarian but substituting vegetable stock for the chicken stock with no loss of flavor. I’ve garnished the soup in the above picture with Spanish smoked paprika infused oil but a nice drizzle of extra virgin olive oil or some herbs would work as well. 

Spicy Corn Soup

Serves 4-6

4 ears of fresh corn, shucked and cleaned of all silk

3T/40g extra virgin olive oil

2 stalks of celery, chopped

1 large white onion, chopped

2 cloves of garlic, chopped

1 Medium hot red chili pepper like a Fresno, seeded and chopped

1 hot green chili such as a Serrano or jalapeño, seeded and chopped

4 C/1 liter of good chicken stock or vegetable stock for a vegan soup

1 bay leaf

Salt and black pepper to taste

• Cut the kernels of the corn off of the cobs and reserve both on the side
• In a large heavy saucepan, heat the olive oil until the surface starts to shimmer then add the celery, onions and garlic with a large pinch of salt and sauté stirring occasionally until softened but not browned. 
• Add the chiles and bay leaf and stir then the stock and bring to a boil  add the reserved corn cobs and turn the heat to low, cover and simmer for 15 minutes  
• Remove the cobs with a pair of tongs and discard.
• Add the reserved corn kernels and stir, cover the pan and continue to simmer for another 10-15 minutes. Remove the bay leaf and discard
• Remove the pan from the heat and let cool for 10-15 minutes.
• Pour the cooled soup into a blender, cover and starting on a very low speed begin to purée the soup turning the speed up gradually to the highest setting. Blend until completely smooth.
• Taste the soup and adjust the salt and pepper to taste.
• If you are serving the soup hot return it to the pan and reheat until just simmering or if serving cold let it cool completely before refrigerating it for at least 4-6 hours and then taste the soup again as cold soups need more seasoning.
• Pour into soup bowls and add your choice of garnish. 

To make the smoked paprika oil

Makes about 1/4C

3 T Spanish Sweet smoked paprika ( pimentón dulce)

1/4C/ 55g of a neutral oil such as canola or peanut

Heat the oil in a small sauce pan until just hot then whisk in the paprika. It should bubble a little bit. Turn off the heat and let it infuse for 30 minutes then strain through a paper coffee filter or carefully spoon off the oil leaving the paprika behind. Store in a tightly sealed container for up to a month.