A rich and hearty corn soup with onion, celery, potato, garlic, and cumin, finished with half-and-half and topped with shredded cheese and fresh cilantro.
Servings: 6
Prep Time:
Cook Time: About 30 minutes
Ingredients:
- 2 tablespoons butter
- 1 large onion, diced
- 1–2 celery stalks, diced
- 1 large baking potato, diced
- 1–2 small garlic cloves, minced
- 1 teaspoon ground cumin, plus additional to taste
- 1–1½ cans chicken stock
- 6–8 large ears corn, cooked, kernels removed
- Salt and freshly ground black pepper, to taste
- 1–2 cups half-and-half
- Shredded cheese, preferably a mixture of cheeses, for serving
- Fresh cilantro, for garnish
Instructions:
- Melt the butter in a large saucepan over medium heat.
- Add the onion, celery, potato, garlic, and 1 teaspoon cumin. Cook, stirring occasionally, for 10–15 minutes, until the vegetables begin to soften.
- Add 1 can of chicken stock, followed by the corn kernels. Cook for an additional 15 minutes, or until the vegetables are tender.
- Working in batches, carefully purée the soup in a blender until smooth.
- Return the soup to the saucepan. Adjust the consistency with additional chicken stock and/or half-and-half until the soup reaches your desired thickness.
- Taste and season with salt and freshly ground black pepper. Add additional cumin to taste. The original recipe suggests adding up to 1 additional teaspoon cumin.
- Gently reheat the soup as necessary.
- Ladle into bowls and top with shredded cheese and fresh cilantro.
Tip:
For a little more texture, reserve some of the cooked corn kernels before puréeing and use them as a garnish along with the cheese and cilantro.
Source: Mom and Dad (Garnet and Ray)