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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 large jalapeno |
1 tablespoon sherry wine vinegar |
1/2 teaspoon sugar |
2 tablespoons unsalted butter |
1/2 vidalia onion, finely chopped (about 1 cup) |
3 cups frozen corn kernels or 1 lb fresh corn kernels |
1 garlic clove, minced |
4 cups chicken stock or 4 cups low sodium chicken broth |
salt & freshly ground black pepper |
2 tablespoons creme fraiche |
8 frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped |
1 scallion, thinly sliced |
1 tablespoon finely chopped cilantro, plus more for garnish |
Directions:
1. Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
2. Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
3. Peel, core, seed and finely chop the jalapeño.
4. In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
5. Melt the butter in a large, heavy saucepan.
6. Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
7. Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
8. Add the stock and simmer until the corn is tender, about 15 minutes.
9. Season with salt and pepper.
10. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
11. Return the puree to the soup.
12. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
13. Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
14. Serve hot.
15. Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
16. Reheat before proceeding.
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