This particular dish came from a bout of pantry cleaning, and indeed, it is the perfect pantry dish. It could have been made very simply, but I wanted to use some of my fancier ingredients, namely, Coconut Oil and Lobster Base. So I tarted things up a little. But the recipe itself could not be easier to do. I decided to keep the aromatics simple and subtle, so as to let the broth and corn play center stage, but to add a dash of chipotle for a layer of spice. Fry, boil, puree, and that's it!
Corn soup aux homards
- 1 large onion, chopped
- 2 tablespoons coconut oil (or vegetable oil, or ghee)
- 4 cloves garlic, chopped
- 4 cans sweet corn (can use 2 lbs frozen)
- 6 cups lobster broth (or any broth you have handy)
- 1/2 teaspoon chipotle powder (less if you want a milder soup)
- 1/4 cup roasted pepitas
- 1/4 red onion, chopped
- 1/2 cup sour cream
- Heat the coconut oil over gentle heat, add the chopped onion and fry until just soft and translucent, 2-3 minutes.
- Add the chopped garlic cloves, and fry around 1 minute, but do not brown.
- Throw in the canned corn, the lobster broth, and chipotle powder.
- Boil for about twenty minutes, then puree with a stick blender.
- Garnish with sour cream, chopped red onion, and pepitas, and serve!