Ingredients with Measurements:
- 6 ears of fresh corn, kernels removed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, and cook until the onion is translucent, about 5 minutes.
2. Add the corn kernels and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 20 minutes.
4. Remove the pot from the heat and let cool for a few minutes. Using a blender or food processor, puree the soup until smooth.
5. Return the soup to the pot and stir in the milk, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
6. Bring the soup back to a simmer and cook for another 10 minutes, stirring occasionally.
7. Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 34g
Protein: 12g
Sodium: 820mg
Substitutions for ingredients:
- You can use canned corn instead of fresh corn.
- You can use half-and-half instead of heavy cream.
- You can use any type of cheese you like instead of Parmesan.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Add cooked chicken or shrimp for a protein boost.
- Add a can of diced tomatoes for a more tomato-based chowder.
Tips and tricks:
- To easily remove the kernels from the corn, stand the ear of corn on its end and use a sharp knife to cut downward.
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the milk and cream.
- If the soup is too thick, add more broth or milk to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh cilantro or parsley on top.
Garnishes:
Fresh cilantro or parsley
Pairings:
- Serve with crusty bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
Food history:
Chupe de Choclo is a traditional Peruvian dish that dates back to the Inca Empire. It is typically made with fresh corn, potatoes, and cheese.
Flavor profiles:
Creamy, sweet, savory
Serving suggestions:
Serve hot as a main dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Peruvian
Taste: Savory, Creamy, Cheesy, Corn, Comforting, Corn-Flavored