I don’t usually do recipes for my postings because I find that most people have differing tastes that just don’t seem to always match up with mine. However I am going to give you a recipe for a corn soup that is fabulous and very easy to make. At least in my opinion…. and a number of other people that have tried it and gone on to beg the recipe from me afterwards.
This is not only a great quick meal to serve with a salad, an excellent sauce for meat with just a bit of tweaking, but also a perfect soup for those days your sick with a cold, don’t really feel like cooking, but would love a bowl of hot steamy soup to relax with. I know this because I have made it while sick and the mess ratio is low and it comes together quickly.
And as I mentioned above to make this even more versatile you can take this recipe, leaving out most of the broth ( I will use water and add boulin cubes to keep flavor but with less liquid) which will make it up thicker than soup, and use it as a fantastic corn sauce to serve over meat. We make it specifically to serve over pounded out chicken meat (usually breasts) that I roll with cheese inside and wrap in pastry. Bake chicken pastries first then cover with sauce at table. Yum! If you decide to try this recipe as a sauce over the chicken pastries try it with differing cheeses for stuffing the chicken. We use/have used: Monterey Jack with and without jalapeños, cheddar (sharp of course) and Parmesan or Romano sprinkled on or mixed in with some of the others.
Anyway originally the recipe came from a magazine called GUSTO! which was a fabulous Latin American magazine in Spanish and English that just didn’t seem to make it to my sorrow. And though I am giving them recognition for printing it I am not going to post the original recipe because well..that is not how I use it. However I think my version is just as good as theirs so….enjoy! * All measurements can be changed to suit your taste*
Take a bit of butter and saute about a ½ cup chopped onion and one clove minced garlic until tender.
After they are tender place the onion/garlic mix along with 2 cups fresh corn kernels and ½ cup evaporated milk (fat free or not…your choice) and a tablespoon or two of cornstarch into a blender or food processor. Process until mixture is smooth. After mix is at least fairly smooth (sometimes I leave the corn “lumpier” than other times) place this mix into a saucepan along with (2) 15 ounce cans of chicken broth and bring to a boil. Reduce heat to medium and stir in ¼ cup Neufchatel (that’s the reduce fat version of cream cheese). Add salt and pepper to taste and then…….. spice it up with some chiles! You can use fresh chopped that have had skins burned/steamed and then removed or like me you can cheat and use powdered. For this recipe I usually use Ancho powder but it is equally good with Chipotle chile powder or even just cayenne if that is all you have.
Now to do it for the sauce just make up your own broth with cubes, which is how I usually do it anyway, but do a ratio of about 1/3 to 1/2 cup water with enough cube to make a full cup (or even a bit more cube) so that the flavor won’t get lost under the condensed milk and cream cheese. Starting with less and adding more cube is the way I recommend because I just am not 100% sure on the ratio. I am a cook “by the seat of my pants” person so I taste and adjust, taste and adjust, until I get it right for me.
As always… good luck, have fun and enjoy!