Ingredients
Corn Soup
- 4 ears sweet corn
- ¼ cup olive oil
- 2 large shallots, thinly sliced (divided use)
- 4 large cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 (2-inch) piece ginger, peeled and chopped (2 tablespoons)
- 1 (1-inch) piece turmeric, peeled and chopped (or 1 ½ teaspoons ground dried turmeric)
- Kosher salt, to taste
- 2 small Yukon Gold potatoes, about ¾ pound, peeled and cut into ½-inch cubes
- 3 cups vegetable broth
- 1 (15-ounce) can full-fat coconut milk or 2 cups whole milk, warmed
- 1 tablespoon fresh lime juice (from ½ lime)
Crispy Shallots
- 1 large shallot, thinly sliced
- Additional olive oil for frying
- Kosher salt, to season
To Garnish
- Fresh cilantro, for serving
Instructions
- Prepare the Corn: Remove the husks and silk from the 4 ears of sweet corn. Using a sharp knife, carefully cut the kernels off the cob. Set kernels aside.
- Sauté Aromatics: In a large pot, heat ¼ cup olive oil over medium heat. Add 2 large shallots and 4 thinly sliced garlic cloves. Cook until softened and fragrant, about 3-4 minutes. Stir in 1 teaspoon red pepper flakes, chopped ginger, and chopped turmeric, allowing spices to bloom for 1-2 minutes.
- Add Potatoes and Corn: Stir in the cubed Yukon Gold potatoes and the fresh corn kernels. Season with kosher salt. Cook for 3-4 minutes to combine flavors.
- Add Broth and Simmer: Pour in 3 cups vegetable broth. Bring the mixture to a boil, then reduce heat and let simmer until potatoes are tender, approximately 15-20 minutes.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender and puree carefully.
- Add Coconut Milk and Lime: Stir in the warmed coconut milk (or whole milk) and 1 tablespoon fresh lime juice. Adjust salt to taste and gently reheat the soup without boiling.
- Make Crispy Shallots: In a small skillet, add enough olive oil to cover the bottom and heat over medium heat. Add thinly sliced shallot and fry, stirring frequently, until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt.
- Serve: Ladle the soup into bowls, garnish with crispy shallots and fresh cilantro. Serve immediately.
Notes
- Use fresh corn for best flavor, but frozen corn can be substituted in a pinch.
- Adjust the amount of red pepper flakes to cater to your preferred spice level.
- For a vegan version, use coconut milk and vegetable broth as suggested.
- Crispy shallots can be made ahead and stored in an airtight container for up to 2 days.
- If using fresh turmeric, handle carefully as it can stain surfaces and clothing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
