This soup is nice, thick and spicy, but not too rich. I would suggest serving it in small soup bowls as an appetizer rather than bigger portions for a main course. I chose to slow cook mine over 4 hours, but you don’t have to wait that long! I just find it tastes better if cooked over a longer period of time. That is something I inherited–Italians are notorious for their slow cooking .
6 ears of corn
2 Bird’s eye chili peppers
4 veggie stock cubes
1.5 liters of water (6 cups)
3 spring onions (scallions)
2 fresh cloves of garlic
2 bay leaves
4 tablespoons of vegan spread
1/2 cup of white wine (optional)
1 tablespoon of corn flour
2 tsps of chili powder
Take the six ears of corn and husk them. Rinse them thoroughly and pat dry with a paper towel.
Meanwhile boil the water and dissolve the stock cubes.
Chop the spring onions and crush and chop the garlic. Then add them to the stock along with the bay leaves.
Slice the chili peppers open and add to the soup.
Next add the corn to the soup and bring to a boil.
Simmer for 1 hour.
Add in the corn flour and then the white wine.
Add in the vegan spread towards the end of your cooking. I added mine in the 3rd hour.
This makes it nice and creamy.
After the soup has cooked place it in a liquidizer or food processor and blend on a slow speed for 1 minute.
Pour out into bowls and garnish with sliced chili peppers if you wish.
I think you will appreciate the fresh taste of this corn to that of canned corn. One of my favorite things to do as a child was husk corn. Believe it or not even the Pathmark sold corn intact, but unfortunately now all major supermarkets sell it bare and naked . If you also like husking corn, a great place to find it is at a local Pick Your Own Farm. I had loads of fun diving into the tall stalks of maize recently when I traveled to Enfield. The PYO farms are a great day out for children and adults…and even dogs!
© 2009 Cooking With Dia