This delicious Mexican Style Cream Corn Soup Recipe By Chef Jeeny Maltese, promise to deliver some incredible flavour, sweetness and fantastic creamy, velvety texture, thanks to the corn fibre and the perfect technique to extract as much flavour and body from very simple ingredients, a clever and light recipe, perfect for anytime of the day.
– 2 ½ cups corn kernels (fresh or frozen)
– 2 Tablespoons of butter
– 1 cup onion finely chopped
– 2 cloves garlic diced
– 2 cups chicken broth
– 2 cups milk
– 1 tablespoons cream plain flour
– Sea Salt and pepper to taste
– 1 jalapeno chilli fire roasted, cleaned, deveined, and finely chopped
– Heirloom tomato salsa
– 1/2 cup Queso Fresco (fresh Latin style cheese) or halloumi cut into cubes
– Salt and pepper to taste
– 4 tbsp nata or creme fraiche for garnish (optional)
1. Melt butter in a saucepan over medium-low heat. Add onion and garlic. Cook, stirring to avoid sticking to the bottom until the onion and garlic are softened but not browned, about 5 minutes.
2. Increase heat to a medium-high heat, add the corn and the 2 cups of chicken broth, bring to a simmer.
3. Reduce heat to medium-low and gently simmer for 15 minutes, or until corn is tender. Once the corn is cooked, remove about 1/2 cup of corn kernels and reserve for garnishing.
4. While the soup simmers, mix the tablespoons of all-purpose flour with the 2 cups of milk. Stir and mix well to avoid any lumps.
5. Place cooked milk and flour mixture into the blender and add the cooked corn kernels with the broth. Process the soup until smooth.
6. Return pureed soup to the saucepan and simmer over medium heat until it’s hot and the soup thickens about five more minutes.
7. Stir soup to avoid sticking to the pan. It should have a thick consistency. Season with salt and pepper to taste.
8. If you prefer a perfectly smooth soup , you can remove the corn fibre by passing the soup through Chinois strainer/sieve.
9. Serve creamy corn soup in deep bowls and garnish with roasted chilli pepper, the reserved corn kernels, tomato salsa and cubes of cheese. You can also add some nata or creme fraiche and fresh herbs to garnish.
RECIPE BY CHEF JEENY MALTESE
Jeeny Maltese, a Latin-American born TV chef & food writer. Featuring as celebrity chef on the RTE “Today Show with Maura & Daithi” and Virgin Media “The Six O’Clock Show”. Keynote speaker and guest chef at top festivals & events nationwide. Passionate about good eating & good food, making it accessible for everyone, through her cooking methods and philosophy. Enamoured with Ireland’s stunning land, quality food produce & its passionate people.