Oh, the bounty at the farmer’s market these days! The jersey corn is delectable right now, along with peppers. This Thai inspired soup can be served chilled or warm, totally up to you! Enjoy!
6 cobs of corn, kernels removed and cobs reserved
1 1/2 cup chopped onions
3 garlic cloves, minced
1/2 tsp fresh grated ginger (remember my trick about freezing it and THEN using a spice grater!)
1/2 tsp turmeric
1 tsp minced jalapeno
1/4 tsp fresh grated lime zest
1/2 cup chopped red bell pepper
2 cups chicken stock
1 can unsweetened coconut milk
Extra virgin olive oil
Freshly ground pepper
In a large pot, heat oil, add onions and cook for 5 minutes over medium-high heat. Add garlic and ginger. Cook for another 2-3 minutes.
Add corn cobs (it may be easier to cut them in half), corn, peppers, lime zest, turmeric, coconut milk, chicken broth and cook over medium heat to boil. Turn heat to low and cook for 20 minutes.
Let cool. Remove corn cobs. Blend in batches in a blender until smooth, or desired consistency. Return to pot and season with salt, pepper, or more lime zest, if desired.