Who said soup was only for cold winter nights? This spicy, chilled corn soup is made for warm summer nights. To make it even easier to eat, serve it in shooter form and drink it down!
The creamy corn soup has just the right amount of kick from added jalapeños. The chewy steak bits give it a punch of protein. This is an ideal pool party or barbecue appetizer!
Chilled Southwestern corn and steak soup recipe
Yields about 5 cups
- 6 cups corn (about 8 ears)
- 2-1/2 tablespoons unsalted butter
- 1/2 jalapeño, de-seeded and chopped
- 1/2 red pepper, chopped
- 6 green onions, sliced
- 2 cloves garlic, diced
- 1-1/2 cups light cream
- 1-1/2 cups low-sodium chicken broth
- 1 teaspoon crushed red pepper
- Salt and pepper
- 1/2 pound skirt steak
- Cilantro for garnish
- If using canned corn, remove from can and rinse. If you’re using ears, remove the kernels from the cob. Place in a large container. Save about 1/2 cup kernels.
- Melt the butter in a saucepan over medium heat. Add the pepper, jalapeños, garlic and salt and pepper. Heat until soft and fragrant, about 2 minutes. Add the corn kernels, light cream, chicken broth and crushed red pepper. Bring the mixture to a simmer and cook until kernels are tender, but not mushy, about 15 minutes or so.
- Pour the mixture into a large blender. Blend in batches on low until pureed.
- Heat a grill over medium heat. Add steak and cook about 4 minutes on each side, or until medium rare. Cut into bite-size pieces.
- Pour soup into shooter glasses or small bowls. Chill until ready to serve. Garnish with remaining corn, scallions and steak bites.