Corn Soup with Hatch Chili Sofrito

Corn soup is a great late summer early fall lunch. This one is spiced up with a little hatch chili.

Serves 6


You want this to seem a bit oily when all is done – the oil will take on the hatch flavor and help your soup at the end of the day.  This can be done at any point during your soup making or even the day before.

Mise en Place
1 hatch chile, small dice 3 tbs olive oil
1/2/ onion, small dice kosher salt
6 cloves garlic, pressed

1 saute pan, low heat

Step Action
1 sweat onion and chile in oil with a big pinch of salt till soft, 10-15 minutes
2 add garlic, cook 2 minutes
3 evac from pan and set aside for soup


You should add additional garnishes.

You’ll note the bacon in the picture. I didn’t like it, perhaps because it was horrible whole foods bacon (seriously the worst bacon ever, it’s the only bacon that is undersalted) or perhaps it was texture. Next time I am going to try lardons or maybe rock shrimp.

You’ll also note the green oil – that’s the extra oil from the sofrito.  delicious.

Mise en Place
8 cups water 6 ears corn, shucked, kernals set aside
1 tbs canola oil 1 medium onion, roughly chopped
10 peppercorns 1 medium onion, small dice
kosher salt 1 hatch chile, seeded, diced
white pepper DAIRY
1/2 cup heavy cream

1 big pot
1 skillet
1 bowl
1 blender

Step Action
1 place corn cobbs, water, chopped onion, peppercorns, and 1 tsp kosher salt in pot
2 bring to a boil, reduce heat, cover, and simmer for 30 minutes
3 after 30 minutes, kill heat, and let sit for 30 minutes
4 meanwhile, in saucier, sweat onion and chile till soft with a big pinch of salt, 10 minutes. Add corn and cook through, another 5 minutes.
5 add corn, onion, hatch mixture to blender, strain stock into blender, strain rest into bowl, and blend till smooth
6 clean big pot
7 push blended mixture through a chinos into pot.
8 add reserved stock and cream, taste and add salt if needed
9 warm soup on low till it reaches serving temp
10 serve over sofrito

Categories: Soup

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