Eat / Recipe

Eat: Chilled Corn Soup by Amanda Yee

This Community Table Chef highlights a summer soup that features an unexpected ingredient from our friends at Patagonia Provisions.

Eat: Chilled Corn Soup by Amanda Yee
Ryan Haack Photography

Food waste is no joke: roughly 50 percent of produce is thrown away in the United States daily. But luckily there are some delicious workarounds to wasting food, like the following recipe, which was put together by our friend, Chef Amanda Yee. Amanda recently joined us for a Community Table Dinner at The Ecology Center, where she got the evening started with a light chilled corn soup. Utilizing 10 ears of corn — kernels and cobs! — this dish is not only great tasting but built around sustainability and using up the summer harvest.

Chilled Corn Soup from Chef Amanda Yee

Serves 6

INGREDIENTS

10 ears of corn, shucked
1/2 large white onion
2 cloves of garlic
2 Bay leaves
1 tbs black peppercorns
1 tsp mustard seeds
8 cups water, 1/2 cup set aside.
4 finger limes, scooped out into beads which resemble caviar (or 1 lime cut into wedges)
2 Jalapeños
1/4 cup Pistachio oil
1 pack of Patagonia Provisions smoked Salmon
1 large avocado
2 lemons, juiced
Salt and pepper to taste
Purple Basil, chiffonade

DIRECTIONS
  1. Into a large bowl, cut corn kernels from the cob. Place cobs into a large stockpot and place kernels in a blender.
  2. Add onion to the stock pot as well.
  3. Heat a small skillet on medium-high, once hot, add mustard seeds and peppercorns. Toast for about 30-40 seconds, moving the seeds around to keep them from burning. Remove from heat and place into a cheesecloth. Add both garlic cloves and bay leaves into the cheese cloth, as well. Bind with twine and place into the stock pot with onion and cobs.
  4. Add the water to the stock pot, with some salt to taste. Heat the stock pot to medium-high. While the broth is heating, blend corn kernels and also add them to the stock pot. Cook on a rolling boil for about 1-2 hours or until broth tastes heavily of corn.
  5. Once the broth tastes of corn, strain it and discard cobs, cheesecloth, and onion. Allow to cool and refrigerate for 12-24 hours.
  6. While broth is cooking, place jalapenos and pistachio oil into a blender and process until smooth. Place the oil into a squeezable container and refrigerate.
  7. 1 hour before serving, mix together Patagonia Smoked Salmon with 1 large avocado diced into small squares, add lemon juice and salt and pepper to taste. Set aside and allow to marinate, covered at room temperature for at least 10 minutes.
  8. In serving bowls, place finger lime caviar at the bottom of the bowl. Top caviar with a small mound of the Patagonia Provisions salmon mixture, about 2 TBS.
  9. Pour 1/2 cup corn broth around the mound, dress with jalapeño oil, and top with purple basil.
  10. Enjoy!