F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Olathe Corn Soup with Chiles and Manchego
© Frances Janisch

Olathe Corn Soup with Chiles and Manchego

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Known for its corn, Olathe (pronounced o-LAY-tha) is an agricultural town about 50 miles from Smith Fork Ranch. Every August at the Olathe Sweet Corn Festival (olathesweetcornfest.com) as many as 15,000 visitors consume over 70,000 ears. Smith Fork Ranch gets its corn from Olathe, but this simple soup is fabulous when made with any fresh summer corn. The chopped Anaheim chile and Manchego cheese add a little heat and substance.

Plus: More Soup Recipes and Tips

  1. 6 ears of corn, kernels cut off, cobs reserved
  2. 2 quarts water
  3. 1 bay leaf
  4. 1 Anaheim chile
  5. 2 tablespoons vegetable oil
  6. 3 garlic cloves, chopped
  7. 1 medium onion, chopped
  8. Salt and freshly ground pepper
  9. 1/2 cup half-and-half
  10. 1/2 cup shredded Manchego cheese
  1. In a large saucepan, cover the corn cobs with the water and bring to a boil. Add the bay leaf and simmer over moderately low heat for 40 minutes. Strain the corn broth into a bowl.
  2. Meanwhile, roast the Anaheim chile directly over a gas flame or under a broiler until charred all over. Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes. Discard the charred skin, stem and seeds and cut the chile into 1/4-inch dice.
  3. In a large saucepan, heat the oil. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the corn, season with salt and pepper and cook for 1 minute. Add the reserved corn broth and bring to a boil, then simmer over low heat until the corn is tender, about 10 minutes.
  4. Set a strainer over a large bowl. In a food processor, puree the soup in batches until smooth; strain it into the bowl.
  5. Return the soup to the saucepan, add the half-and-half and simmer for 5 minutes. Stir in the chile and season with salt and pepper. Ladle the soup into bowls, top with the Manchego and serve.
Make Ahead The soup can be refrigerated overnight. Reheat it gently and add the cheese just before serving.

Suggested Pairing

A low-oak Chardonnay from Washington State or Sonoma County will echo the soup's creamy texture and the sweetness of the corn.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.