Friday, June 5, 2009

Sweet Corn Puree

We eat out about once each week. We have our favorite places, but we also like to try new ones. Occasionally I'll order something that is so memorable I either HAVE to go back to order it again, or I figure out a way to make it for myself. Back in April we went out for my birthday and that night my first course was a Roasted Corn Puree. Oh my. If it would have been socially acceptable, I would have been licking the bowl clean.

Days later, I was still thinking about that Roasted Corn Puree. It just tasted like summer to me. At the time our local weather was still quite winter-like and it was getting depressing. A taste of summer was just what the doctor ordered. I did a quick search and found a few corn puree recipes that I could work with and then created my own to make what I thought was a close version of the one I tasted weeks ago. Mr. DoM agreed that it was pretty darn close - close enough! Who needs a $5 cup of soup when you can make a whole pot for the same price. Hm. Now that I think about it, I bet this recipe would freeze nicely too.

A few tips.... Because this recipe is so simple, you have to use great corn. I have a brand of frozen corn that we love (huge Costco bag) but once wonderfully fresh corn is available later this Summer, that's what I'll be using. You just can't beat it.

One more important tip: If you do use your blender to puree the soup (which I recommend), be very careful. Whenever I blend hot liquids, I remove the center portion of the lid and then cover the lid with a clean dishtowel. This allows steam and pressure to escape without making a mess of your kitchen!

Click here for printable version of recipe

Sweet Corn Puree
(serves 4 as side dish/appetizer)

2 Tablespoons butter
2 shallots, diced
2/3 cup to 3/4 cup diced potato
3 cups chicken broth, divided
1 bay leaf
2 1/2 cups frozen corn (good quality)
4-5 drops Tabasco
1 tsp kosher salt
freshly ground pepper
1/4 cup heavy cream

In a medium to large pot, melt butter over low heat. Add shallots and cook over low heat for 10 minutes until softened. Keep heat low so that butter and shallots do not brown.

Increase heat, add potato, 2 cups broth, bay leaf and corn. Bring to a boil then reduce heat and simmer for 10-15 minutes or until potatoes are nice and soft. Remove bay leaf.

Using a blender (my traditional blender worked better than my immersion blender) puree soup until very smooth. *Be careful when blending hot liquids.* Return soup to original pot and place over medium-low heat. Add 1/4 cup heavy cream and any additional chicken broth until soup reaches the consistency you would like. Add Tabasco sauce and any additional salt and pepper to taste. Heat until warmed through, and serve.


cynthia said...

gonna make this andy! thanks. what restaurant did you have this at?

Andy said...

It was at Spark

Lee and Sharon said...

I am going to try this soup today. It's raining cats and dogs and feels like a soup day to me.
Never sure how corn is going to be with me but this pureed recipe should be fine. Thanks for making it "printable" too.

Anonymous said...

tres interessant, merci