A quick and delicious Smoked Corn Soup made with minimal ingredients, including shallots, smoked paprika, and frozen corn, perfect for celebrating Friday!
1: In a heavy bottomed saute pan, heat 2 tbsp. of oil. Add the whole dried chili, if using.
2: Once the oil is hot, add the shallots and cook until they begin to soften and turn translucent.
3: Add the smoked paprika and the turmeric (if using) and cook for an additional 1-2 minutes.
4: Add the corn and butter into the pan and saute for 4-5 minutes.
5: Add the heavy cream and allow to simmer for a couple minutes.
6: Transfer the corn mixture into a blender and blend until smooth, adding chicken stock as necessary.
7: Strain the corn puree through a fine mesh sieve using a spatula into a saucepan.
8: Warm the soup over medium heat, adding chicken stock as necessary to reach desired consistency.
9: Taste for seasoning and add salt and pepper as needed.
10: If desired, smoke the soup for about 5 minutes using a smoke-gun and froth using a milk frother.
11: Serve garnished with microgreens/chopped parsley and drizzle with chili oil or hot sauce, if desired.
