Recipe of the Day - October 8 (corn soup)
 

Velvet Corn Soup with Green Chiles

Ingredients
3 cups corn kernels, fresh or thawed frozen
1 1/2 cups milk (whole or low-fat)
1 tablespoon mild-flavored honey
1 tablespoon safflower, peanut, or vegetable oil
3 green onions with tops, sliced on the diagonal
1-2 hot green chile peppers, to taste, seeded and thinly sliced
1 teaspoon minced fresh ginger
3 cups vegetable stock
2 tablespoons good-quality sherry or Chinese rice wine
Sea salt to taste
1/2 teaspoon sesame oil (optional)
Freshly-ground white or black pepper
1 tablespoon cornstarch
2 tablespoons water
2 egg whites, beaten
3 tablespoons chopped fresh coriander

Preparation
Combine corn kernels, milk, and honey in a heavy-bottomed saucepan and simmer over low heat for 15 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor. Mixture will be like thick creamed corn.

Heat oil in a heavy-bottomed saucepan or casserole and add green onions, chiles, and ginger. Saute, stirring for 1 minute, and add the vegetable stock, corn puree, sherry, optional sesame oil, and pepper. Mix together well. Bring to a simmer and simmer 5 minutes.

Dissolve cornstarch in water and stir into the soup. Cook, stirring, until soup thickens, about 3 minutes. Remove from heat and adjust seasonings.

Beat egg whites until frothy and slowly drizzle them into the soup while you stir with a fork or wooden spoon so they cook in delicate threads. Ladle into warm bowls, garnish with chopped coriander, and serve at once.

Serves 4.

Nifty.
A tai style corn soup.
The combo of green chilies and ginger is going to make this much more interesting then the average corn chowder.
Thanks for all the great recipes Jadzia.

I do this soup alot at work with a crab firtter as a garnish, just crab meat, misc herbs, buttermilk and enough flour to make it batterlike, then fry it up and its quite tasty.