Corn Soup w/Grilled Shrimp & Truffle Oil
Corn is in season! Growing up, my mom would make a ton of che bap, a Vietnamese dessert soup made with corn and coconut milk. She and my brother would go nuts over it but I never ate more than a bowl or two through the course of the summer. Why mask the natural sweetness of corn with sugar and coconut milk?
I searched for a savory corn soup recipe but it took a while to find one that didn’t require cream or milk. The original recipe is for a chilled corn soup that is strained and smooth, but as I started cooking, I either got lazy or sentimental. I didn’t do any straining, ate the soup warm and threw in some extra corn kernels for body.
After cooking, I topped it with grilled shrimp and some white truffle oil. Later in the week, I will grill some salmon to add to the soup. In the winter, I’d top the soup with a handful of Dungeness crab. Maybe I’ll add a cubed potato with the onions next time for some extra heft?
Summer Corn Soup w/Grilled Shrimp & Truffle Oil (Recipe inspired by Bon Appetit)
- 3 Tbsps unsalted butter
- 2 Tbsps olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 9 ears of corn
- Kosher salt
- freshly ground pepper
- cayenne pepper (optional)
- cajun seasoning (optional)
- 2 sprigs thyme
- 5 cups chicken broth
- white truffle oil
- 12-15 shrimp, peeled & deveined
- Cut the kernels off of 6 ears of corn and set aside. Cut the kernels off of the remaining 3 ears of corn and keep those separate. You can save the cobs for a nice corn stock later.
Heat butter and oil in a large pot over medium-high heat. Sautee onions and garlic until they begin to brown (~5-7 minutes).
- Add kernels from 6 ears of corn, season with salt, pepper, cajun seasoning and cayenne pepper. Stir occasionally until corn is soft and starts to brown (~6-8 minutes).
- Add thyme sprigs and chicken broth. Bring to a boil then reduce heat and simmer until corn is very soft.
- Discard thyme sprigs. Puree soup using immersion blender (or very, very carefully do in batches in the blender) until smooth. Add reserved corn. Season to taste.
- To serve, top with grilled seafood. Drizzle with truffle oil. Maybe some chives or parsley if you have it.