But fresh corn has so much flavor that it would be pitiful to obscure this freshness with heavy cream and butter. So we used skim milk and potatoes to make the soup just creamy enough, highlighting the corn, not masking it.
Roasted red peppers add color and smokiness. Basil adds summery-ness. Onions and garlic add the base flavor that is needed in any soup. Red chili flakes and lime make this soup sassy, as opposed to just rich and one note in flavor.
The easiest way to get the grilled corn kernels off the corn. Use the hole in the bundt pan to secure the cob there and use a sharp knife to cut the kernels off the cob into the bundt pan.
Sauteed red onions, garlic, and potatoes.
-3 ears of grilled corn kernels*
-1 roasted red pepper*, diced
-1 red onion, diced
-2 medium potatoes, steamed until cooked
-1 large clove garlic, minced
-1 tsp olive oil
-1 1/2 cups of milk of choice
-2 tbsp minced fresh basil (10-15 leaves)
-1/2-1 tsp red chili flakes
- A spritz of lime
-salt and pepper to taste
Saute the olive oil, garlic, onions, and potatoes until softened and browned.
Blend all the ingredients together, including the cooled onion/potato mixture.
Add water to this as needed in order to facilitate blending and make the soup the desired consistency.
Heat and serve. You can serve this chilled, lukewarm, or hot.
Yes, seriously, that's it. Easy soup. Comforting soup. Delicious soup. Delicious does not need to be complicated.
*We "grill" the corn by putting it directly on the stove and popping the kernels.
*To roast the red pepper, remove the seeds and cut the pepper into four. Place the pieces directly on the stove, skin side down, and cook until the skin blisters and blackens. Then, place the blistered pepper pieces in a brown paper bag and seal the bag with a binder clip. Remove the peppers in about 5-10 minutes and the skins will come off easily. Remove the skins, and voila, you have roasted red peppers.