Try this Ginsberg's Creamy Corn Soup recipe, or contribute your own.
- Carbohydrate 552.36260875 g
- Cholesterol 8.96 mg
- Fat 33.02082875 g
- Fiber 54.7756014266014 g
- Protein 82.24221125 g
- Saturated Fat 5.1463075 g
- Serving Size 1 1 Serving (1517g)
- Sodium 1070.89575 mg
- Sugar 497.587007323399 g
- Trans Fat 4.56849125000001 g
- Calories 2745 calories
Step-by-step
- In a large saucepan, combine onion and veg broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes.
- Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine.
- Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne if desired.
Replacing the nonfat milk with canned unsweetened coconut milk introduces enough fat to coat the tongue and carry the volatile aromatics of the sweet corn, fundamentally altering how the soup registers on the palate. Such a substitution alters the structural balance entirely, requiring careful attention during the reduction phase so the liquid does not break under heat. Fresh corn kernels bring superior snap and natural sugars compared to their frozen counterparts, though both require proper simmering to soften their tough outer pericarp before the puree stage. ### Mastering the Texture Through Blending Achieving a velvety mouthfeel without heavy cream depends entirely on thermal management and the mechanics of the blending process. Hot liquids expand rapidly inside a sealed container, so cooling the soup slightly before transferring it to the machine prevents dangerous pressure buildups and messy explosions on the kitchen ceiling. Blending the majority of the corn with the dairy base until completely smooth creates a dense starch emulsion that mimics a roux-thickened chowder, provided the machine runs on high speed for at least sixty seconds to completely pulverize the fibrous hull fragments. ### Scaling and Adjusting Quantities Adjusting this recipe for larger gatherings requires monitoring the liquid evaporation rate, since doubling the volume in a standard saucepan often restricts the necessary steam escape needed for proper thickening. While a single batch yields roughly four one-cup servings, scaling the ingredients upward by a factor of four necessitates a wider pot to maintain an efficient surface-area-to-depth ratio.
