Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup recipe that includes poblano chili, yellow squash, zucchini, and the prized Mexican delicacy, huitlacoche.
- 2 tbsp unsalted butter
- 1 each yellow onion, finely chopped
- 2 each ears of corn, roasted, cut off the cob, reserve the cobs
- 1 each poblano chili, roasted, peeled, seeded, cut into 1/8 inch x 1 inch strips
- 1 each zucchini, paysanne cut – 1/2 inch x 1/2 inch x 1/8 inch
- 1 each yellow squash, paysanne cut – 1/2 inch x 1/2 inch x 1/8 inch
- 2 cups crimini mushrooms, sliced
- 17 oz huitlacoche, canned
- 6 each garlic cloves, minced
- 6 cups chicken stock, unsalted or low sodium preferred
- As needed Kosher salt
- 2 each corn tortillas, cut to 1/2 inch squares, fried for garnish
- 1 bunch of cilantro leaves for garnish
- As needed creme for garnish
- Melt butter in a large, heavy bottom pot over medium-high heat.
- Add onions and sweat until translucent.
- Add corn, chiles, zucchini, yellow squash, and mushrooms. Cook until tender.
- Add garlic and huitlacoche and continue to cook until fragrant.
- Add chicken stock. Bring to a boil then immediately down to a simmer.
- Add reserved cobs and simmer the soup for 30 minutes.
- Remove cobs and discard.
- Serve hot, garnished with fried corn tortillas, cilantro leaves, and a dollop of crema.
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