I came across this recipe in a Rachael Ray magazine, and it sounded so good that I couldn't wait to make it. This is a great fall soup. I grilled the corn instead of roasting it to bring in even more flavor. If you are making this gluten free, be sure to use gluten free stock. This soup comes together pretty quickly and freezes well.
Ingredients:
5 ears corn, husked
3 tablespoons butter
1 russet potato, peeled and chopped
1 onion, chopped
1 jalapeno, diced
2 small habaneros, chopped
2 tablespoons fresh thyme
4 cloves garlic, minced
1 teaspoon paprika
salt and pepper
4 cups vegetable stock
1 teaspoon Frank's hot sauce
1/2 cup half and half
Preparation:
1. Preheat grill to medium. Grill corn for 10 minutes, turning twice. The kernels should be browned in spots.
2. Cut corn kernels from cobs, reserving cobs.
3. In a stockpot, melt butter over medium heat. Add potato, onion, jalapeño, habaneros, thyme, garlic, paprika, salt, and pepper. Cook, stirring often, until vegetables soften - about 5 minutes.
4. Add the corn cobs, vegetable stock, hot sauce, and 1 cup water. Bring to a boil, then simmer for 10-15 minutes, until vegetables are soft. Remove and discard the cobs.
5. Add half of the grilled corn to a food processor. Puree with the stock mixture until smooth.
6. Return to stock pot. Add remaining half of grilled corn and half and half. Simmer until heated through. Garnish with chopped scallions.
Ingredients:
5 ears corn, husked
3 tablespoons butter
1 russet potato, peeled and chopped
1 onion, chopped
1 jalapeno, diced
2 small habaneros, chopped
2 tablespoons fresh thyme
4 cloves garlic, minced
1 teaspoon paprika
salt and pepper
4 cups vegetable stock
1 teaspoon Frank's hot sauce
1/2 cup half and half
Preparation:
1. Preheat grill to medium. Grill corn for 10 minutes, turning twice. The kernels should be browned in spots.
2. Cut corn kernels from cobs, reserving cobs.
3. In a stockpot, melt butter over medium heat. Add potato, onion, jalapeño, habaneros, thyme, garlic, paprika, salt, and pepper. Cook, stirring often, until vegetables soften - about 5 minutes.
4. Add the corn cobs, vegetable stock, hot sauce, and 1 cup water. Bring to a boil, then simmer for 10-15 minutes, until vegetables are soft. Remove and discard the cobs.
5. Add half of the grilled corn to a food processor. Puree with the stock mixture until smooth.
6. Return to stock pot. Add remaining half of grilled corn and half and half. Simmer until heated through. Garnish with chopped scallions.