Olathe Corn Soup with Chiles and Manchego Recipe

Name: Olathe Corn Soup with Chiles and Manchego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of corn, kernels cut off, cobs reserved; 2 quarts water; 1 bay leaf; 1 Anaheim chile; 2 tablespoons vegetable oil; 3 garlic cloves, chopped; 1 medium onion, chopped; Salt and freshly ground pepper; 1/2 cup half-and-half; 1/2 cup shredded Manchego cheese

Servings: persons

6 ears of corn, kernels cut off, cobs reserved
2 quarts water
1 bay leaf
1 Anaheim chile
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 medium onion, chopped
Salt and freshly ground pepper
1/2 cup half-and-half
1/2 cup shredded Manchego cheese

1
In a large saucepan, cover the corn cobs with the water and bring to a boil.
2
Add the bay leaf and simmer over moderately low heat for 40 minutes.
3
Strain the corn broth into a bowl.
4
Meanwhile, roast the Anaheim chile directly over a gas flame or under a broiler until charred all over.
5
Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes.
6
Discard the charred skin, stem and seeds and cut the chile into 1/4-inch dice.
7
In a large saucepan, heat the oil.
8
Add the garlic and onion and cook over moderate heat until softened, about 5 minutes.
9
Add the corn, season with salt and pepper and cook for 1 minute.
10
Add the reserved corn broth and bring to a boil, then simmer over low heat until the corn is tender, about 10 minutes.
11
Set a strainer over a large bowl.
12
In a food processor, puree the soup in batches until smooth; strain it into the bowl.
13
Return the soup to the saucepan, add the half-and-half and simmer for 5 minutes.
14
Stir in the chile and season with salt and pepper.
15
Ladle the soup into bowls, top with the Manchego and serve.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ears of corn, kernels cut off, cobs reserved, 2 quarts water, 1 bay leaf, 1 Anaheim chile, and more.

Yes, Olathe Corn Soup with Chiles and Manchego falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olathe Corn Soup with Chiles and Manchego

How did you like this recipe?

Frequently Asked Questions