CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
- Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
- Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
- Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
- Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
- Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.
CHILLED CORN AND BUTTERMILK SOUP
Categories Soup/Stew Milk/Cream Corn Summer Chill Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
CORN, TOMATO, AND LOBSTER SALAD
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Provided by Emeril Lagasse
Categories HarperCollins Emeril Lagasse Corn Salad Summer Lobster Tomato Seafood Shellfish Dinner Lunch Tarragon Steam Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Fill a large bowl with ice and cold water, and set it aside.
- In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
- Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
- Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
- In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
- In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
CHILLED CORN SOUP
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
- Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
- In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.
Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
CHILLED CORN SOUP WITH LOBSTER SALAD
Provided by Rebecca Jurkevich
Categories Soup/Stew Shellfish Lunch Seafood Lobster Corn Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For corn soup:
- Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
- Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
- Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
- For lobster salad and assembly:
- Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
- Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
- Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
- Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
- DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.
CHILLED CORN CAULIFLOWER SOUP
Enjoy the great taste of sweet corn on the cob with this delicious chilled soup they'll be asking for more of.
Provided by Carol Castellucci Miller
Categories Trusted Brands: Recipes and Tips Swanson®
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
- Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
- Serve chilled soup with your choice of garnishes.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 27.1 g, Cholesterol 2.5 mg, Fat 10.5 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 784.9 mg, Sugar 5.8 g
CHILLED CORN SOUP WITH CRAB AND CHILE OIL
Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
- Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
- Serve soup drizzled with chile oil and sprinkled with crabmeat.
VELVETY CHILLED CORN SOUP
Categories Soup/Stew Milk/Cream Lunch Corn Cucumber Summer Chill Chive Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in heavy large pot. Add 5 cups broth, shallots, and onion; bring to boil. Reduce heat, cover, and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to large bowl to cool; reserve broth.
- Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use). Working in batches, puree soup in blender until very smooth. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.
CHILLED CORN AND BUTTERMILK SOUP
This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration.
Provided by the_cookie_lady
Categories Corn
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
- Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
- Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
Nutrition Facts : Calories 157.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 103.8, Carbohydrate 26.2, Fiber 2.9, Sugar 5.2, Protein 8.4
CHILLED CORN SOUP WITH TOMATOES, AVOCADO, AND LIME
I made this for supper club last weekend (theme was Mexican, loosely), and this was stupendous. First, if it is hot where you are (and it is sure hot where I am), this is a perfect appetizer. We all thought our body temperatures cooled off several degrees just eating. It is also tastes so, so good. My goodness. This recipe comes from Jody Adams, from the "In the Hands of a Chef" cookbook. This is also a two day recipe, perfect for when you are hosting a summer supper (you make most of it ahead, and just do assembly and cutting of the avocado right before). I am writing this as I made it, and I doubled it; it goes without saying you could easily halve this. I also make my own creme fraiche, and here is how I do it: I mix one cup of whipping cream with 2 tbsp of buttermilk, and put in a jar with a lid. I do this one day before I want to use it. I let it sit out over night and then refrigerate it the next morning - and then I use it later in the day (they say it will stay good for 10 days).
Provided by larchie
Categories Corn
Time P2DT40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- The day/night before serving:.
- Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin). Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes. Discard the cobs when finished simmering.
- While the stock is simmering, heat the olive oil in a saute' pan over medium heat. Add the leek and shallot, and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from heat and set aside until the stock finishes cooking.
- Add the sauteed vegetables to the corn broth (once cobs removed) and simmer for 5 minutes.
- Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup.
- Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day.
- Day you're serving:.
- Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving.
- Dice the salmon and reserve for serving.
- Just before serving:.
- Cut the avocado and add to tomato/cucumber/onion mixture.
- To serve:.
- Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl. Ladle the soup into the bowls. Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl. Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.
Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 5.5, Cholesterol 23.8, Sodium 165.8, Carbohydrate 60.8, Fiber 10.2, Sugar 10, Protein 11.4
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- Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6–8 minutes.
- Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6–8 minutes longer; discard thyme sprigs.
- Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
- Pour water into a large pot to a depth of 1”; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
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