I was a little hesitant to post my last recipe because it used a big honking blender that cost more than my first car. Never mind that I feel somewhat embarrassed about spending so much money for a blender; I was mostly worried that people would tune out at the first mention of such an exotic appliance. But what I didn’t know was how many of you already own a souped-up blender and are interested in recipes written specifically for it. Well, I found out! In your comments and emails you made it very clear that you’d like to see recipes using the Vita-Mix (and other high-powered blenders) become a regular feature on this blog.
I’m happy to oblige, with one caveat: The recipes have to be doable without a Vita-Mix, too. It goes against my egalitarian nature to promote recipes that can’t be created with basic kitchen appliances, so if you’ve got a regular blender or food processor–or even a food mill and really strong biceps–rest assured that you’ll still be able to enjoy this and any other Vita-Mix recipe I post.
Now, about this recipe. I used corn in three forms to create a soup that’s different from anything I’ve ever had. Its base is blended corn kernels (I used frozen and didn’t even bother to thaw them); masa (finely ground corn flour) is added for thickening; and corn tortillas add texture and crunch. The result is a very corn-centric taste that’s slightly spicy and surprisingly cheesy. I served it alone, as a starter-course soup, but I also think it would make a good, hearty main dish soup with some pinto beans, diced tomatoes, or cooked vegetables mixed in.
Triple Corn Soup
Ingredients
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound frozen corn
- 3 cups warm vegetable broth (more as needed)
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle chili pepper (more or less, to taste)
- 2 tablespoons masa (corn flour)
- 1/2 tablespoon nutritional yeast
- 2 corn tortillas
- salt, to taste
- chili powder, to taste
- chopped parsley, for garnish
Scrape the onions into the blender along with the corn, 2 cups of vegetable broth (Vita-Mix users may use all 3 cups), cumin, chipotle, masa, and nutritional yeast. Blend until very smooth.
High-Powered Blender Users: Continue blending at high speed for 4 to 5 minutes, until soup is steaming hot and bubbly. Add salt to taste. Soup is ready to serve.
Regular Blender Users: Pour the blender contents back into the saucepan, add the remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly, about 15 minutes. Watch closely and stir often to prevent scorching. If it becomes too thick, add more broth. Add salt to taste.
While the soup is cooking, make the tortilla chips. Preheat oven to 400F. Cut the tortillas in half and then each half into strips about 1/2-inch wide. Place them on a cookie sheet, spray lightly with 1 quick spray of canola oil (optional, but helps seasonings stick), and sprinkle with salt and chili powder. Bake until light brown and crunchy, 5-10 minutes. Stir once, halfway through, and watch closely to prevent them from burning.
Serve the soup in bowls, garnished with chopped parsley. Divide the tortilla chips equally among the bowls, or save a few to add at the table to provide additional crunch.
Preparation time: 25 minute(s) | Cooking time: 25 minute(s)
Nutrition Facts
Makes 4 large servings. Per serving: 158 Calories (kcal); 1g Total Fat; (7% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 26mg Sodium; 4g Fiber. Weight Watchers 2 Points.
SusanV
Here are the 40 comments that were lost when the site was updated:
Joy Through Cooking said…
This looks really great (and healthy too! I love a soup that looks/tastes creamy without the cream!)
Question though, because I have come across this in the past. Nutritional yeast. Where can I find this? In a regular grocery store? And if so what section? Any subs? Thanks! Either way, starring this one. My husband, lover of all things corn, will be thrilled 🙂
11:26 AM, February 05, 2009
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julie hasson said…
This soup looks great Susan! I love using masa for thickening soups, and it looks like a great combo with the pureed corn. Yum!
11:34 AM, February 05, 2009
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Michelle said…
Thanks for keeping us non-VitaMixers in mind! Recipe looks good! I just want to scream ORGANIC everytime I see corn. I mean, unless one prefers genetically modified foods. 🙂
11:40 AM, February 05, 2009
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Chris said…
I never used to like corn soups (or most pureed soups for that matter); that is until I tried this incredible roasted corn bisque at one of my favorite NY restaurants, Aquavit. This looks like a very close replica, so I’ll have to try this too! And thanks for the blender version, I don’t think my parents will ever let me buy such an expensive power blender 😛
11:46 AM, February 05, 2009
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SusanV said…
Thanks, everyone! Joy through Cooking: You should be able to find nutritional yeast at your nearest natural food store or Whole Foods. I haven’t been successful in finding it in regular grocery stores yet. I buy it from the bulk bins but it’s also available in jars from Red Star.
11:50 AM, February 05, 2009
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pb said…
Hi Susan,
thanks for keeping the regular blender people in the loop, or food mill users 🙂
I am not sure what masa is and what difference it will make against the regular corn starch for thickening, or the yellow corn meal. Guess i have to try.
thanks,
pb
12:09 PM, February 05, 2009
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Adriana said…
Whoa, the Vita-Mix can also grind fresh grains into flour? I was contemplating a grain mill for that task but it looks like the Vita can do that and much more… I’m intrigued.
12:17 PM, February 05, 2009
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Holler said…
I have never made nor ever tasted corn soup before. I am feeling persuaded now that I have seen the spices that you added to your soup. It does look very tempting 🙂
12:26 PM, February 05, 2009
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meg said…
Love this blog. Thanks for reasonable Vegan dishes.
12:30 PM, February 05, 2009
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Vegan Dad said…
I covet your Vita-Mix.
1:09 PM, February 05, 2009
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Kristen said…
I think a Vita-Mix is a must have in a kitchen. We love ours and no other blender even comes close to it’s ability. Enjoy it!!
1:35 PM, February 05, 2009
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Meg said…
I love corn and I love that this involves 3 forms of it! Yum x1000! Now…if I only had a Vita-mix.
2:17 PM, February 05, 2009
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Kiersten said…
This sounds terrific Susan. Corn soup is one of my favorites, although some of the recipes I’ve tried were pretty iffy. I’ll have to give this a try, I’m sure your recipe is a good one.
2:27 PM, February 05, 2009
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Elle said…
hi susan! i’m a VERY veggie-friendly omni (most accurately a fish-eating vegan) who’s giving the vegan thing a go – i’m currently an undergrad and just a few months into my culinary (mis)adventures and your blog has been tremendously helpful, so thank you!
i’ve only read good reviews about the vita-mix, so i’m more than intrigued. looking forward to new recipes!
2:39 PM, February 05, 2009
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Amber Shea said…
How creative!! I’m not sure I’ve ever pureed corn, but it sounds delicious, especially with the addition of masa.
2:58 PM, February 05, 2009
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DJ Karma said…
I’ll add my thanks for keeping us VitaMix-deprived people in mind! 🙂
3:22 PM, February 05, 2009
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Trish said…
Susan,
I, for one, appreciate the Vitamix recipe.
Thank you!
Trish Sutton
4:09 PM, February 05, 2009
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maya | springtree road said…
a vita-mix is at the top of my to-get list! maybe this year…
4:48 PM, February 05, 2009
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Laci said…
What a lovely, light but creamy, healthier corn soup! looks great with the tortilla strips, now we just need a dollop of Tofutti sour cream… 😉
P.S. I NEED a vitamix!!! =0
7:37 PM, February 05, 2009
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Natalie said…
What brand of tortilla do you use?
8:14 PM, February 05, 2009
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Anonymous said…
Hi Susan,
This looks really good! I really appreciate you giving alternate instructions for all your recipes for those of us that don’t have a vita-mix, or a pressure cooker, rice cooker, immersion blender, standing mixer, or, in my case, even a microwave! Frankly, I don’t have the means or the kitchen space to collect such goodies, so it really means a lot to me. Kudos to your egalitarian spirit!! And thank you for all your gracious, delicious and beautiful postings.
11:12 PM, February 05, 2009
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moonwatcher said…
that last “anonymous” posting about appreciating hte alternate instructions was me, moonwatcher–I’m not sure why my name didn’t go through–thanks again, Susan!
11:15 PM, February 05, 2009
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Janet from Maine said…
Wonderful! I have an “antique” Vita-Mix – the 3600 all stainless monstrosity that will not fit under a kitchen cabinet. It is THIRTY+ YEARS OLD, AND STILL GOING STRONG!
Just WAIT until you try (if you haven’t already) green juices! What an amazing boost of vitality, and this is the only machine that provides the whole fruit – fiber and all. My favorite? Banana, green grapes and kale. My word – so refreshing and light – it starts the day out right!
This recipe looks amazing – can’t wait to try it! Thanks so much for all you do to keep us healthy! Keep ’em coming!
5:59 AM, February 06, 2009
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Eating Consciously said…
How interesting. I had a corny dinner last night and I hardly ever eat corn 😉 I had some left over from a gumbo I made a few weeks ago.
6:25 AM, February 06, 2009
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Ricki said…
Sounds just dreamy! And I sniffle as I read your recipe instructions: I want a VitaMix!! (sniff. boo hoo.)
1:13 PM, February 06, 2009
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Josette said…
Wow! delicious soup!
I love my Vita Mix too and could not do without it…. however at the time it was a big investment ! but it paid off.
I never buy any flour. I have a selection of grains or seeds (buckwheat, chickpeas, wheat, barley, etc) and any time a recipe ask for a certain flour I just make it in the regular Vita Mix container. I was going to buy a special dry container for making the flour in Costco during a demo, but the demonstrator discretely told me that the regular container was able to do as good job providing you don’t fill it with grains as it is slightly smaller in diameter than the dry container. It is true it really works very well and saved me something like $120.
1:24 PM, February 06, 2009
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OpenID vegwife said…
Wow! Looks really, really good! I know my hubby would like this! ;-D
3:31 PM, February 06, 2009
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Anonymous said…
Yay! I’m so glad you got a Vitamix! Now I really need to make my mother buy one since I am always giving her your recipes anyway.
3:59 PM, February 06, 2009
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Bianca said…
I am so in love with corn. And I bet this is to die for. I don’t have a Vitamix and my blender is really, really crappy. But the food processor does all right. I’ll have to give that a try.
4:12 PM, February 06, 2009
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OpenID helloveggie.org said…
Great recipe, I cannot wait to try it! Thanks for the multi-versions according to blenders. You’re great!
4:45 PM, February 07, 2009
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eleonora said…
Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.
2:16 AM, February 08, 2009
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Jenn said…
I love posts that give the vita mix props. I’ve had mine for over 10 years (yeah, I’m old) and it still works great. It cost around the same then, too. So, amortize it over time and it’s totally worth it. I bet you didn’t have that that first car for 10 years, right? And check out Janet from Maine with the 30 year old vitamix!
Your corn soup looks great!
7:11 AM, February 08, 2009
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Janet said…
ooh this looks delicious!
1:06 PM, February 08, 2009
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Blessed are the Merciful said…
Thanks so much for thinking of the non-vita mix crowd. I could never afford one! I’m glad so many of you enjoy yours though 🙂
Thanks for the recipes, they’re fabulous.
4:47 PM, February 08, 2009
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Anonymous said…
Thank you, Thank you, Thank you…. Your dishes have changed my life they are all filling and tasty.. thank you Thank you…..
10:43 PM, February 08, 2009
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Vegan Recipes said…
My wife just tried this recipe and it was pretty good! Definitely worth the effort that she put in!
12:18 AM, February 09, 2009
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onlyme said…
So many people say recipes look delicious – why not make them?! I did with this one and it not only looks delicious but tastes delicious too! I used canned corn and chipotle paste (chipotle anything is hard to come by in the UK) and it was yummy 🙂
2:28 AM, February 27, 2009
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Elessar said…
This is mostly for poster ‘pb’ on this site. Corn starch in the Americas is the same fine powder known in Britain as ‘corn flour’. Corn flour in the Americas, specifically ‘masa harina’, used in making corn tortillas or polenta, is virtually unknown in Britain (as such)! That goes with Brits calling corn-for- human-consumption ‘sweetcorn’.I offer to translate for anyone unsure about British equivalents Susan uses…hopefully someone will find me some masa so I can try this soup someday “over the foam”.
1:18 PM, March 15, 2009
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kotzebue said…
Susan, great recipe! I subbed chipotles in adobo for the chipotle powder and added a roasted yellow bell pepper.
I know it’s spring now and thoughts turn to asparagus, but any more Vita Mix recipes up your sleeve? I just got mine this week!
12:37 PM, April 21, 2009
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Meenakshi said…
Mmm! this looks delicious. Corn soup is my dad’s favorite…. definitely gonna try this next weekend when I go see him. Thank you! 🙂
12:32 PM, May 01, 2009
Sheryl Rubinoff
I needed a quick soup recipe, and came upon your Triple Corn Soup. Instead of frozen corn, I used fresh (cut off the cob). Unfortunately, my husband and my kids did not enjoy the cumin in the recipe…and I didn’t have any nutritional yeast on hand. I am looking more for a corn chowder (old fashioned corn soup…). I actually have a VitaMix Blender, and love it..but don’t have too much in the way of vegetarian recipes. The last minestrone soup I made came out a bit bitter, and my husband says this is also bitter tasting. I really don’t know why. Please feel free to share your recipes with me. I haven’t been too lucky at making sorbet in the blender..I must be missing the technique. Thank you….and by the way, I did enjoy the soup..but I’m the only one.
Jean
Some people add a bit of sweetener to tomato sauces and soups (like minestrone or tomato) to cut the acid or bitter taste. Some people seem to be bothered by it more than others. Others can’t stand a sweeter taste. In the chowder recipe, maybe the chipotle or chili powder bothered your family and tasted bitter to them? Next time leave it out.
daniell
Hi Susan this looks delicious! is there anything i could substitute for the masa? what about chick pea flour, white flour, or arrowroot? Or will it just not be the same without the masa 😉 ?
SusanV
The masa helps thicken it, and though it won’t be exactly the same, you could use a little flour or starch instead. I would try just a teaspoon of either white flour or arrowroot.
kim h.
I’ll probably just use my stick blender and call it good. A Vita-Mix is on the list, though!
Laura at HAcres
I just shared this recipe on our Facebook wall at Hallelujah Acres. This is great! I can’t wait to try it. As the cool air is coming in, the soup is being set out!
GardenBar
The soup looks so beautiful, absolutely amazing texture. I will surely try this wonderful recipe. Thank you.
Nina S
Am trying this tonight. And while I’d normally be happy to save the time with using frozen corn for this recipe, I made some fresh corn the other day (o.k., so it’s a few days INTO being fresh now) and had 3 full cobs left, so I’m using them for the recipe. It’s summer and I just LOVE fresh corn- it’s the essence of summer for me… Just wondering if the more tender texture of this de-cobbed corn would make it not so great a candidate for blending in the mixer, or would I need to use more of it than 3 healthy medium size ears? Hope you stop by here to catch the message… though the last entry is from last August…And also I second the person above who sooo enjoys not just your wonderful and creative recipes (I’m a vegetarian, not vegan, but end up with alot of vegan recipes still..)BUT ALSO the top notch food photography you do for this site. It’s excellent, and does make a big impression on one’s tummy- as in “I want you to feed me THAT (and THAT… and THIS) right NOW.” One more thing, I don’t have any masa & searched 2 groceries here in suburban Cleveland without luck, so I will take your suggerstion above and use 1 single teaspoon of cornstarch. Is that o.k.?
Susan Voisin
Hi Nina, I worry that three ears if corn might be less than a pound of frozen corn. You could measure it to see and then modify the recipe accordingly. I think the texture will be fine, as will the cornstarch. Thank for the kind words about my photos! 😀