Ask anyone in my family and they will tell you that I am slightly obsessive about fall. I’m not heat tolerate and so by the end of July I tend to be dreaming of cooler weather, campfires, and winter squash. I know that it seems a bit wasteful to wish away summer so quickly but I seriously love fall.
Something different happen this year. Sure, I’m still dreaming of cooler weather and campfires but I’m not ready to give up on summer produce. I’m still buying ears of sweet corn and still get terribly excited when I head out to the CSA and see tomatoes. Summer slipped away a bit hastily this year and I think I’m fighting against it.
Some how I didn’t get my fill of sweet corn (slightly blasphemous when you live in the midwest) and so when one person still have it left at the market, I bought a dozen ears (which is rare for me, I usually only buy six). I think the only other times I’ve been this excited about sweet corn is at te beginning of the season! I couldn’t wait to get cooking with it.
I remembered with Sweet Corn Potstickers (and truly awesome recipe I had forgotten about) and I already had wanted corn cakes again.
Yet the one thing I hadn’t made this summer, mainly due to excess heat, was corn soup. Sweet corn lends itself so well to soups. Good sweet corn has a flavor unto itself and when pureed has a lovely, creamy consistency.
So I paired my sweet corn with the one other item I have tons of: peppers!
This soup can be as spicy (or not) as you like- simply control the amount of seeds from the serrano and jalapeños. You can also leave out the heavy cream for a vegan option but I suggest you take a look at this corn soup recipe for a little extra creaminess (I use rice)!
(Ps- since I’m not ready to give up summer, I’m giving away five copies of my summer eCookbook over on facebook!)
- 4 ears sweet corn
- 3 jalapeños
- 1 medium red pepper
- 1 small serrano, seeds removed
- 1/2 medium red onion
- 1 tablespoon olive oil
- 2-3 cups veggie broth
- juice from one lime
- 1/2 teaspoon salt
- 1/4 cup minced cilantro
- 1/2 cup heavy cream, optional
- 1-2 avocados
- cilantro for topping
- In a medium pot, heat olive oil over medium heat. Dice onion and peppers*, add to pot. Cook until onion is translucent, 4-5 minutes.
- Remove corn from cob and add to cooked peppers/onion mixture. Continue to cook for 2-3 more minutes. Stir in 2 cups veggie broth and salt, bring to a boil and reduce to a simmer. Let cook for 15-20 minutes.
- Remove from heat and using either an immersion blender or regular blender, puree soup. Return to heat and stir in cilantro, heavy cream, and more veggie broth if needed. Heat for 1-2 more minutes over medium low. Taste and add more salt if needed.
- To serve, slice avocados and add to top of soup. Sprinkle with Cilantro
*If you do not like heat, remove seeds from jalapeños as well. Vice versa- if you really like heat, leave the serrano seeds in!