Name: Corn Soup with Hatch Chili Sofrito
Ingredients: 1 hatch chile, small dice; 1/2/ onion, small dice; 6 cloves garlic, pressed; 3 tbs olive oil; kosher salt; 8 cups water; 1 tbs canola oil; 10 peppercorns; kosher salt; white pepper; 6 ears corn, shucked, kernals set aside; 1 medium onion, roughly chopped; 1 medium onion, small dice; 1 hatch chile, seeded, diced; 1/2 cup heavy cream

Corn soup is a great late summer early fall lunch. This one is spiced up with a little hatch chili.

Serves 6

Sofrito

You want this to seem a bit oily when all is done – the oil will take on the hatch flavor and help your soup at the end of the day. This can be done at any point during your soup making or even the day before.

Soup

You should add additional garnishes.

You’ll note the bacon in the picture. I didn’t like it, perhaps because it was horrible whole foods bacon (seriously the worst bacon ever, it’s the only bacon that is undersalted) or perhaps it was texture. Next time I am going to try lardons or maybe rock shrimp.

You’ll also note the green oil – that’s the extra oil from the sofrito. delicious.

Mise en Place

Produce

1hatch chile, small dice
1/2/onion, small dice
6 clovesgarlic, pressed

Staples

3 tbsolive oil
kosher salt
8 cupswater
1 tbscanola oil
10peppercorns
kosher salt
white pepper

Veggies

6 earscorn, shucked, kernals set aside
1 mediumonion, roughly chopped
1 mediumonion, small dice
1hatch chile, seeded, diced

Dairy

1/2 cupheavy cream

Directions

sweat onion and chile in oil with a big pinch of salt till soft, 10-15 minutes

add garlic, cook 2 minutes

evac from pan and set aside for soup

place corn cobbs, water, chopped onion, peppercorns, and 1 tsp kosher salt in pot

bring to a boil, reduce heat, cover, and simmer for 30 minutes

after 30 minutes, kill heat, and let sit for 30 minutes

meanwhile, in saucier, sweat onion and chile till soft with a big pinch of salt, 10 minutes. Add corn and cook through, another 5 minutes.

add corn, onion, hatch mixture to blender, strain stock into blender, strain rest into bowl, and blend till smooth

clean big pot

push blended mixture through a chinos into pot.

add reserved stock and cream, taste and add salt if needed

warm soup on low till it reaches serving temp

serve over sofrito