Directions:
- Working with one ear of corn at a time, stand it upright, stem end down, in a large bowl.
- Using a sharp knife, cut downward along the cob, remove the kernels and rotating the cob a quarter turn after each cut; reserve the cobs; set kernels aside.
- Cut one of the onions into thin slices and set aside; cut the other onion into 1/2-inch dice and set aside.
- In a heavy soup pot, heat the vegetable oil over med-high heat and swirl to coat the pan.
- Add the sliced onion and saute, stirring often, until soft and just beginning to brown at the edges, 10 minutes.
- Add the reserved corncobs and the water; bring to a boil, decrease heat to a simmer, partially cover the pot, and cook until reduced to 4 cups, about 30 minutes.
- Using tongs, remove the cobs from the pot and discard.
- Pour the corn broth through a fine-mesh sieve into a clean bowl, or preferably, a 4-cup glass measure.
- Press down on the solids to extract as much liquid as possible (you should have 4 cups of strained broth); clean the soup pot.
- Return the soup pot to medium heat, add the olive oil; swirl to coat bottom of pan.
- Add the diced onion, celery, poblano chile, and thyme; saute vegetables until soft but not brown, 5-7 minutes.
- Add the reserved corn kernels, strained broth, cream, salt, and cayenne.
- Bring to a simmer and cook just until the corn is crisp-tender, about 7 minutes.
- Add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes.
- Taste and adjust the seasoning; divide among heated deep bowls, garnish with cilantro leaves, and serve immediately; pass the lime wedges and squeeze a little lime juice into the soup.
- *Suggested wine-Spanish albarino or Portuguese alvarinho.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.4 Kcal (1530 kJ) | ||
| Calories from fat | 246.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.44g | 42% | |
|---|---|---|---|
| Cholesterol | 58.72mg | 20% | |
| Sodium | 432.42mg | 18% | |
| Potassium | 490.26mg | 10% | |
| Total Carbs | 29.12g | 10% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 60.25 Kcal (252 kJ) | ||
| Calories from fat | 40.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 42% | |
|---|---|---|---|
| Cholesterol | 9.68mg | 20% | |
| Sodium | 71.3mg | 18% | |
| Potassium | 80.84mg | 10% | |
| Total Carbs | 4.8g | 10% | |
| Sugars | 1.46g | 35% | |
| Dietary Fiber | 0.76g | 19% | |
| Protein | 1.01g | 12% | |
| Vitamin C | 2.8mg | 28% | |
| Iron | 0.2mg | 6% | |
| Calcium | 16.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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