Ala Mexicana Corn Soup

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Add a little mexicana to your meal. A wonderful way to use corn on the cob. This recipe came from gourmet magazine.

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Steps

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In a kettle cook the garlic in the oil over moderately low heat , stirring for 1 minute , add the onion and the jalapeno peppers , and cook the mixture , stirring , until the onion is softened.

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Add the cumin , the ground coriander seed , and salt and black pepper to taste and cook the mixture , stirring , for 2 minutes.

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Add the carrot and the celery and cook the mixture over moderate heat , stirring , for 5 minutes.

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Add the stock , the corn cobs , and 2 1 / 2 cups water and simmer the mixture for 15 minutes.

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Add all but 1 cup of the reserved corn kernels , simmer the mixture for 12 to 15 minutes , or until the kernels are very tender , and discard the cobs.

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In a blender puree the mixture in batches , blending each batch on high speed for at least 1 minute , or until it is very smooth.

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Let the soup cool to room temperature.

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In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes , or until they are tender , drain them in a colander.

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Ingredients

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garlic, olive oil, onion, fresh jalapeno peppers, ground cumin, coriander powder, salt & freshly ground black pepper, carrot, celery, chicken stock, corn, red bell pepper, fresh coriander, cayenne, corn tortilla strips