No doubt about it, I LOVE corn. In pretty much any shape or form - on the cob, creamed, corn tortillas, tortilla chips, tamales, curries, grits, polenta - you name it! One of my favorites has always been corn soup - particularly zesty, creamy ones. There are few things that I find more comforting, warming and easy to throw together in a flash than a soup such as this. And in the midst of the craziness in which I currently find myself (more on this coming soon!), it's food like this that both my body and spirit crave.
To keep things quick and simple, I like to make this with canned corn, although fresh or frozen kernels would also do. The spiciness comes from a chili pepper - I used a red anaheim pepper (called piment marocain or Moroccan pepper here in France) with a few seeds left in, though something like an jalapeno would also work well. You're aiming for a pleasant burn, not something that is overwhelmingly spicy. Though you should of course feel free to play around until you get your perfect spiciness level...
This literally takes just a little over five minutes to make and yet is so delicious! Perfect as a starter for a Mexican, Southwestern or any other meal. Enjoy it!
CREAMY, SPICY CORN SOUP
1 tablespoon olive oil
1 small to medium yellow onion, chopped
2 cloves garlic, peeled and minced
1 anaheim pepper (I used a red one), seeded and chopped (leave a few seeds in for extra heat)
300 gram can (2 cups) corn kernels, undrained
2 cups vegetable broth
1/2 - 1 teaspoon of your favorite chili powder
2 tablespoons light crème fraîche or sour cream
Pickled jalapenos, chili powder and chopped coriander, for garnish (optional)
1. Heat the olive oil in a medium pot. Add the onion, garlic and anaheim pepper. Saute until the onion is translucent and the pepper begins to brown.
2. Add the corn (with its liquid) and vegetable broth. Simmer over medium heat for 5 minutes.
3. Transfer the mixture to a blender and liquify. Skins from the corn kernels and a few pieces of anaheim pepper might remain - this is OK, they add nice texture!
4. Pour the liquid back into the pot. Stir in the chili powder and crème fraîche/sour cream and swirl in.
5. Serve with any or all of the suggested garnishes.