This recipe for Roasted Corn Soup used very little cream to round out the texture of the sup. Slightly spicy from both California and jalapeno chilies, it's the perfect soup for a first course or light lunch.
Heat oven to 400º F. Cover a cookie sheet with aluminum foil. Toss the fresh corn with 1 teaspoon olive oil; pour onto the cookie sheet and roast in the oven, stirring frequently, for about 25 minutes, or until brown and toasty. Set aside ½ cup for garnish.Make the corn broth: once the kernels have been removed from the cob, cut the cobs in half and place in a saucepan with enough water to cover them, about 4 cups of water. Bring to a boil, reduce the heat and simmer for about 20 minutes. Shut the heat off, or remove the pan from the heat, and let it steep for another 20 minutes. What you will have is a very corny stock.
Heat the remaining oil and the butter in a large saucepan; saute the onion, garlic, Anaheim chili, and jalapeno until just wilted. Add the potato, chicken broth, corn broth, canned corn, and remaining roasted corn. Simmer about 30 minutes. Let stand until cooled, then place the solids into a blender along with just enough liquid to blend. Pass the blended ingredients through a fine sieve, pressing to remove as much pulp as possible while leaving the hard casings in the sieve. Add the blended ingredients back to the pan. Heat the soup up to simmer, add the cumin and cream. Stir to combine. Ladle into warm bowls, and top with the garnishes.
Notes
To remove the kernels from the cob, I like to use a sharp boning knife as the blade is a bit flexible making it easier to get next to the cob. Or I use my mandolin.If making vegetarian, replace the chicken stock with additional corn broth and water.If making vegan, replace the chicken stock with additional corn broth and water, and omit the cream. Use vegan butter or all extra virgin olive oil to sauté the veggies.