Jalapeño Roasted Corn Soup
Jalapeño Roasted Corn Soup, crafted by Executive Chef Richard Rowland, is a bold and delicious soup that will warm your soul. This delightful dish combines perfectly roasted corn with the kick of jalapeños, creating a harmonious blend of heat and sweetness.
Yield: 4 people
Equipment
- 1 2-Gallon Stock Pot
- 1 Immersion Blender
- 1 Fine-mesh Strainer
Materials
- 1/3 cup Butter
- 2 cups diced Onion
- 1 Bay leaf
- 2 Ribs Diced Celery
- ½ cup Cilantro Chopped
- 8 Ears Roasted Corn cut from cob
- 4 Fresh Jalapeños-Roasted seeded and chopped
- 1 tsp Fresh ground Cumin
- 1/3 cup Masa Harina corn flour
- 2 qts Chicken Stock
- 2 cups Heavy Cream
- Salt and White Pepper to taste
Instructions
- In a large enough stock pot (1-1/2 – 2-gallon capacity) heat butter, add onion, celery and jalapeño. Sauté until tender and add corn, Bay leaf and cumin.
- Sauté for 3-4 minutes then add Masa Harina. Mix in completely and cook while stirring for two minutes. Add chicken stock, mix well and simmer for 15-20 minutes while occasionally stirring until soup begins to thicken. Add cream, cilantro, salt and pepper. Simmer for about another 15-20 minutes.
- Make final seasoning adjustments with salt and pepper.
- Blend with immersion blender and strain through sieve for best results.