Corn kernels are simmered with potatoes to thicken the soup and the corn cobs are added for extra corn flavor. The soup is served pureed and topped with basil, crispy corn fritters and calabrian chili oil for added flavor and spice.
Course Soup
Cuisine American
Keyword basil, corn, fritter, summer
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Servings 6
Calories 344kcal
Ingredients
For the soup:
2tablespoonsextra-virgin olive oil
1cupdiced yellow onion
4cloves,garlic sliced
5ears of sweet corn,kernels cut off the cob, and cobs cut in half (about 5 cups)
Heat a large pot over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 5 minutes, then add the garlic and sauté for an additional minute.
Add the corn kernels, cobs and potatoes. Deglaze the pan with the vermouth and cook until the vermouth has evaporated.
Add the chicken broth and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer for 30 minutes.
Remove the soup from the heat and let cool. Discard the corn cobs. Add the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Season the soup with salt and white pepper.
For the fritters:
In a medium bowl stir together the flour, baking powder and salt. Add the egg and milk and stir to combine. Gently fold in the corn and chives.
Add enough vegetable oil to a large frying pan so that it is 2-inches deep. Heat oil to 350ºF (180ºC). Drop spoonfuls of the mixture into the oil and fry until golden brown on all sides, about 2 minutes. Remove from oil and drain on a paper towel-lined plate. Set aside.
For serving:
In a small bowl stir together the olive oil and Calabrian chilies. Use a piece of cheesecloth or a fine mesh strainer to strain the oil, discarding the chili pieces.
Ladle the soup into bowls and top with corn fritters, a drizzle of oil and basil. Serve immediately.