While September 1st marks the beginning of the meteorological Fall season (based on annual temperatures) many consider the day after Labor Day the start of Fall. But September 22nd is the Autumn Equinox or astrological Fall, the day marking the change from Summer to Fall with (almost) equal hours of day and night. The Autumnal Equinox is based on the position of the Earth in relation to the sun. No matter which day one considers to be the start of Autumn, here in the Northern Hemisphere, we are out of Summer and officially into Fall. The shorter days and lowering temperatures prove it. It is time for comfort food & football!
To highlight this day of transition between seasons, I have an unconventional soup that combines the essence of Summer foods with the warming properties of Fall comfort food. The last of this Summer’s corn on the cob is still available in many areas, as are many varieties of chili peppers. Both are used in this recipe. (Frozen corn is a good substitute if fresh corn is no longer available.) Depending on the amount of heat desired, different chili peppers can be used in this recipe. Hatch chili peppers typically have a low heat index, jalapenos are usually in the mid-range of heat, while serranos are in the high-heat range of the chili pepper spectrum. The creamy texture of the soup comes from coconut milk, making this a dairy-free dish. For those who do not like coconut, you will not taste it in this soup. This Corn & Coconut Soup is also gluten-free, vegetarian, vegan, and absolutely delicious!
Corn & Coconut soup
Corn & Coconut Soup (adapted from cooking.nytimes.com) Yields: 4 servings, Time Required: 45 minutes
Ingredients:
- 5 ears fresh corn (or 5 cups frozen corn kernels)
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 1 chile pepper (Hatch for mild, jalapeno for medium, or serrano for high heat), minced
- 8 ounces red potatoes, cut into 1/2-inch cubes
- 2-1/2 cups vegetable broth
- 15-ounce can full-fat coconut milk
- 1 tablespoon lime juice (1/2 lime)
- kosher salt, to taste
- cilantro leaves, lime wedges, and/or sliced chiles, for garnish
Preparation:
If using corn on the cob, cook the corn in a large pot of salted, boiling water for 8 minutes. When the cobs are cool enough to handle, cut the corn kernels off the cobs and transfer them to a bowl. Using the back of a butter knife, scrape the cobs to collect the milky juices in the bowl with the kernels. Set the corn aside. (If using frozen corn, skip this step and thaw the corn before using it.)
Boil the corn & cut it off the cobs.
In a large stockpot over medium heat, heat the olive oil. Add the shallots, garlic, ginger, and chile, and sauté, stirring occasionally, until it is all soft and fragrant, about 3 to 5 minutes.
Sauté the shallots, garlic, ginger, & chili.
Add the corn kernels and juices to the pot, and sauté it all together until the corn is softer and brighter, about 3 minutes more.
Add the corn to the mix.
Add the potato pieces, and stir for 1 to 2 minutes, to coat the potatoes.
Add the potatoes to the pot.
Pour in the vegetable broth and coconut milk.
Add the broth to the veggies.
Add the coconut milk to the soup.
Bring the soup to a boil, then reduce the heat and simmer, covered, for 8 to 10 minutes, until the potatoes are tender.
Use an immersion blender to roughly purée the soup, so that it’s creamy but still contains some kernels of corn, chunks of potato, and chile flecks. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and then return it to the pot.)
Puree the soup until it is somewhat creamy, with chucks remaining.
Season the soup with the lime juice and salt it to taste, mixing to combine. Ladle the soup into bowls and garnish as desired.
Garnish as desired & serve!
Welcome to Fall! ~Linda
Corn & Coconut Soup (adapted from cooking.nytimes.com) Yields: 4 servings, Time Required: 45 minutes
Ingredients:
- 5 ears fresh corn (or 5 cups frozen corn kernels)
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 1 chile pepper (Hatch for mild, jalapeno for medium, or serrano for high heat), minced
- 8 ounces red potatoes, cut into 1/2-inch cubes
- 2-1/2 cups vegetable broth
- 15-ounce can full-fat coconut milk
- 1 tablespoon lime juice (1/2 lime)
- kosher salt, to taste
- cilantro leaves, lime wedges, and/or sliced chiles, for garnish
Preparation:
If using corn on the cob, cook the corn in a large pot of salted, boiling water for 8 minutes. When the cobs are cool enough to handle, cut the corn kernels off the cobs and transfer them to a bowl. Using the back of a butter knife, scrape the cobs to collect the milky juices in the bowl with the kernels. Set the corn aside. (If using frozen corn, skip this step and thaw the corn before using it.)
In a large stockpot over medium heat, heat the olive oil. Add the shallots, garlic, ginger and chile, and sauté, stirring occasionally, until it is all soft and fragrant, about 3 to 5 minutes. Add the corn kernels and juices to the pot, and sauté it all together until the corn is softer and brighter, about 3 minutes more. Add the potato pieces, and stir for 1 to 2 minutes, to coat the potatoes.
Pour in the vegetable broth and coconut milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 8 to 10 minutes, until the potatoes are tender.
Use an immersion blender to roughly purée the soup, so that it’s creamy but still contains some kernels of corn, chunks of potato, and chile flecks. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and then return it to the pot.) Season the soup with the lime juice and salt it to taste, mixing to combine. Ladle the soup into bowls and garnish as desired.