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Picked up 8 ears of corn at the store the other day with the intention of making corn soup. I really like grilled corn so I figured it would be good in a soup. So I took my Grandmother's and changed a few things to make it my own. So here is the recipe.
My ways, ingredients may not work for everyone, so feel free to make it your own. I also added a couple of dashes of MH in my bowl and it added an extra flavor profile that I really like.
When I add the spices, i usually start small and add as needed. My family doesn't really like spicy foods so I have to find that fine line and then just add to my bowl to suit my individual taste.
Grilled Corn Soup
Ingredients:
6 ears corn, cleaned
1 can shoe peg corn (white corn) or yellow corn, liquid reserved
1 can baby corn
1 can fire roasted tomatoes, pureed
1 can chicken stock/broth
2-3 green onions, finely chopped
1 med onion, finely chopped
1 each green bell pepper and either a red, yellow or orange bell, finely chopped or you can add all three. Depends on your taste.
3-4 cloves garlic, chopped then mashed in a mortar & pestle
2 cubes beef bouillon
1 pkg Goya Ham seasoning
1 bay leaf
Emerils Essence, to taste (just google for recipe)
Tabasco Sauce (Chipotle flavored is what I used)
Adobo Seasoning, optional
Salt
Pepper
Parsley
Mad Hunky Seasoning (on the side)
Worstershire Sauce (just add a little to your bowl)
Directions:
Soak corn in cold, salty water for 20 minutes. Set up a grill for indirect cooking and grill corn on med heat for approx 30 minutes, turning frequently. (I used a mix of lump coal and hickory for the heat source and smoke flavor).
While waiting for the corn to finish, sauté onions and bell peppers until soft.
When corn is done, remove from heat, allow to cool and cut corn from cob and set aside.
Add the pureed fire roasted tomatoes, the chicken stock, beef bouillon, bay leaf, garlic and two cups of water (can sub additional chicken stock for the water) to the onions. Add Emeril’s Essence, Tabasco, adobo, salt & pepper to taste. Cover and bring to a simmer, cook for 20 minutes for flavors to “marry“.
Add all corn, with liquid and bring back to a simmer/low boil. Continue cooking for 1 hour. At the 30 minute mark, check the liquid level and add additional stock/water if needed.
Continue cooking until corn is at your desired doneness. It took approx 3 hrs from start to finish.
Garnish each bowl with a pinch of parsley.
**i've also added a smoked ham hock at the time the liquid goes in for an additional flavor profile. I didn't use it this time.
Pictures to follow.
My ways, ingredients may not work for everyone, so feel free to make it your own. I also added a couple of dashes of MH in my bowl and it added an extra flavor profile that I really like.
When I add the spices, i usually start small and add as needed. My family doesn't really like spicy foods so I have to find that fine line and then just add to my bowl to suit my individual taste.
Grilled Corn Soup
Ingredients:
6 ears corn, cleaned
1 can shoe peg corn (white corn) or yellow corn, liquid reserved
1 can baby corn
1 can fire roasted tomatoes, pureed
1 can chicken stock/broth
2-3 green onions, finely chopped
1 med onion, finely chopped
1 each green bell pepper and either a red, yellow or orange bell, finely chopped or you can add all three. Depends on your taste.
3-4 cloves garlic, chopped then mashed in a mortar & pestle
2 cubes beef bouillon
1 pkg Goya Ham seasoning
1 bay leaf
Emerils Essence, to taste (just google for recipe)
Tabasco Sauce (Chipotle flavored is what I used)
Adobo Seasoning, optional
Salt
Pepper
Parsley
Mad Hunky Seasoning (on the side)
Worstershire Sauce (just add a little to your bowl)
Directions:
Soak corn in cold, salty water for 20 minutes. Set up a grill for indirect cooking and grill corn on med heat for approx 30 minutes, turning frequently. (I used a mix of lump coal and hickory for the heat source and smoke flavor).
While waiting for the corn to finish, sauté onions and bell peppers until soft.
When corn is done, remove from heat, allow to cool and cut corn from cob and set aside.
Add the pureed fire roasted tomatoes, the chicken stock, beef bouillon, bay leaf, garlic and two cups of water (can sub additional chicken stock for the water) to the onions. Add Emeril’s Essence, Tabasco, adobo, salt & pepper to taste. Cover and bring to a simmer, cook for 20 minutes for flavors to “marry“.
Add all corn, with liquid and bring back to a simmer/low boil. Continue cooking for 1 hour. At the 30 minute mark, check the liquid level and add additional stock/water if needed.
Continue cooking until corn is at your desired doneness. It took approx 3 hrs from start to finish.
Garnish each bowl with a pinch of parsley.
**i've also added a smoked ham hock at the time the liquid goes in for an additional flavor profile. I didn't use it this time.
Pictures to follow.
Sure do appreciate the get it all together gig!
May have to give this a try soon!
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