Main Dishes, Recipes, Secret Recipe Club, Soups & Stews

SRC Reveal: Corn Soup with Shishito Peppers

Corn Soup with Shishito Peppers

For this month’s Secret Recipe Club I got paired with Lisa from the Authentic Suburban Gourmet. Lisa is born and bred in the San Francisco Bay Area and loves to cook and eat (who doesn’t?!). Like many of us bloggers, she leads a double life. Corporate by day, blogger by night. Scrolling through Lisa’s blog I couldn’t help but drool. Her recipes all look amazing; I had a hard time choosing just one. I especially loved Lisa’s collection of Friday Night Bites with recipes like Mini Grilled Cheese with Jalapeno Apricot Relish or Apple, Gorgonzola and Pecan Salad on Endive Leaves, but I was really in the mood for a full meal. When I saw her Summer Corn Soup, I couldn’t resist.

Lisa used padron peppers, a type I wasn’t familiar with. Maybe they’re easier to find in Cali? A quick Google search and I learned shishito peppers were a great substitute. A little bit of heat and extra tasty when charred or roasted. I kept the recipe pretty much the same though to keep it extra creamy, I would suggest straining the soup  before savoring.

Corn Soup with Shishito Peppers (Adapted from the Authentic Southern Gourmet) Serves 4

  • 6 ears of corn
  • 1 large white onion, diced
  • 8 c vegetable stock
  • 3 tbsp olive oil, divided
  • Sea salt and fresh ground pepper
  • 1/4 lb bacon, cooked and crumbled
  • 5 shishito peppers

Clean corn cobs and cut off kernels and reserve in a medium bowl. Retain the cobs! These will help season your broth.

In a large pot, heat 2 tablespoons olive oil. Add onion and sauté until translucent, about 5 minutes. Season with salt and pepper.  Add vegetable stock and cobs (cut in half if you need to). Bring to a boil, then simmer for 30 minutes. Discard cobs.

Add kernels to soup and continue simmering until corn is very soft, about 30 minutes. Puree soup with an emulsion blender or in batches with a blender.

Heat remaining tablespoon of olive oil in a cast iron pan until almost smoking. Add peppers and char slightly, turning frequently, about 5 minutes total. Remove from heat. When peppers are cool enough to handle, slice thinly.

Ladle soup into bowls and garnish with sliced peppers and crumbled bacon.

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16 thoughts on “SRC Reveal: Corn Soup with Shishito Peppers”

  1. hi Melissa! I had fun browsing all your great recipes for reveal day, and I will be back to make many more! This soup sounds simple and perfect, but I haven’t ever used either peppers you mentioned…I’m a little bit of a heat wimp, but I bet a little heat with the corn and bacon is great~
    Jenna

    1. Hi Jenna–so glad you enjoyed my blog! I’m a heat wimp as well, at least compared to my husband. These peppers weren’t so hot as they were smokey and charred. Perfect peppers for heat wimps like us 🙂

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