Creamy Chicken Soup
No – while many people like to soak corn-on-the-cob in the husks before grilling in order to add extra moisture and prevent the husks from burning, it’s not necessary for this recipe, particularly as butter and oil are being used to toast the kernels. Excess water should be avoided, as you want the corn to toast rather than poach, boil or steam.
The corn kernels should be toasted, but not burned. While a warm, toastiness adds to the savoury flavour of the soup, you don’t want it to taste like charcoal! Fry the kernels for two minutes – you should see them just starting to lightly brown in places. If they are starting to burn then turn the heat down or remove them.
Fresh corn, like we use in recipes such as this soup, or eat off the cob, contains a lot of moisture and is usually quite soft, meaning the steam formed inside can escape easily. Popcorn is generally made using a different variant of corn, which has particularly small, hard kernels. When heated, steam forms inside and eventually bursts out from the pressure, turning the kernel inside out and resulting in the fluffy snack we are so familiar with.
This delicious soup is the perfect winter warmer. It is easy to prepare and offers the perfect choice for either a flavourful starter or a cosy dinner – whether for one, or the whole family!
With the zing of ginger, coriander and cayenne balancing perfectly with the creamy sweetness, you’ll love the flavours at play here. A simple yet satisfying, belly-warming delight paired perfectly with a crunchy, crusty baguette for a rustic match made in heaven.
With just a pinch of cayenne pepper, this creamy toasted corn soup shouldn’t deliver too much of a kick – but feel free to ramp up the spice for as much (or as little) heat as you can handle! You can also add a sprinkle of extra cayenne or some chopped chilli on top to really up the heat, or a spoonful of yoghurt to keep things cool.
Nothing beats soaking up a steaming bowl of soup with a crunchy fresh baguette or soft, crusty sourdough warm from the oven. Tear off a piece and soak up the creamy, corny goodness of every last drop.
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