The Aussie Gourmet: Southwestern Corn Soup

The Jewish Home | NOVEMBER 24, 2022 In The K tchen Southwestern Corn Soup

Meat / Yields: about 8 servings

By Naomi Nachman

I love corn in any shape or form, from salads to soups to eating it raw on the cob. I have developed many recipes that call for corn. The combo of corn and turkey croutons is a wonderful marriage of flavors and textures. My family looks forward to having this soup for Thanksgiving every year.

Ingredients

◦ 2 tablespoons canola oil ◦ 1 medium onion, diced ◦ 2 (14-16 ounce) bags frozen corn kernels

◦ 1 tablespoon kosher salt ◦ 1 teaspoon cumin ◦ 1 teaspoon chili powder ◦ 1 teaspoon smoked paprika ◦ 4 cups chicken or vegetable broth ◦ 1 cup water ◦ 1 tablespoon lime juice

Optional Turkey Croutons

◦ 1 tablespoon oil ◦ 1 (6-oounce) package deli turkey cubes ◦ 1 tablespoon brown sugar ◦ ½ teaspoon kosher salt ◦ ½ teaspoon chili powder ◦ 1 ear corn, husked and kernels stripped off Preparation 1. Heat oil in a large pot over medium heat. Add onion; sauté, stirring occasionally, for about 10 minutes, until starting to get some color. 2. Add corn, salt, cumin, chili powder, and smoked paprika; stir to combine. Continue to cook for 5-7 minutes, until fragrant and corn is softened. 3. Add broth and water; raise heat to high. Bring to a boil, then reduce heat and let soup simmer for about 1 hour. 4. Remove from heat. Blend, using an immersion blender, for about 3 minutes, until completely smooth. Stir in lime juice. 5. Prepare turkey croutons: Heat oil in a large frying pan over medium/high heat.

Add turkey, brown sugar, salt, and chili powder. Stir to coat evenly. 6. Increase heat to high; stir frequently until turkey cubes are crispy and coated. 7. Add corn kernels to frying pan. Stir into the turkey; remove from heat. 8. To serve, fill a bowl with soup, then place a couple of spoonfuls of turkey croutons in the center.

Cook’s Note: You can keep this soup pareve by using vegetable broth and omitting the turkey garnish.