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Chili Corn Soup
Two classic Chinese flavors you might not have mixed together.
4 tablespoons unsalted butter
1 large diced onion
3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
6 garlic cloves
4 cups chicken broth (or corn cob broth, instructions below)
Salt and pepper
Lime wedges, for garnish
Bowlcut Chili Crisp
- 1. Melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium.
- 2. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
- 3. Add 3 cups broth or corn cob broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
- 4. Transfer to a blender and whiz to a smooth purée. Thin with broth to the consistency of heavy cream.
- 5. Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
- 6. To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons Bowlcut Chili Crisp into the center of each bowl. Pass lime wedges at the table.
- PRO TIP: To make corn-cob broth, put 6 cups broth in a large saucepan. Add 4 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Add water to ensure you have 4 cups of broth. Strain. Make broth up to 24 hours in advance.
