Food Network: Mexican Corn Soup

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Mexican Corn Soup
Recipe courtesy Gourmet Magazine

Ingredients
1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 cup chopped onion
Two 2-inch fresh jalapeno peppers, seeds and ribs discarded and the flesh minced
(wear rubber gloves)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander seed
Salt and freshly ground black pepper
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
3 1/2 cups chicken stock or canned chicken broth

8 ears of corn, shucked, the kernels cut off the cobs, and the kernels and cobs
reserved separately
1 red bell pepper, roasted and chopped fine
2 to 3 tablespoons minced fresh coriander or parsley leaves, or to taste
Cayenne to taste if desired
Garnish: Fried tortilla strips

Directions
In a kettle cook the garlic in the oil over moderately
low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook
the mixture, stirring, until the onion is softened. Add the cumin, the ground
coriander seed, and salt and black pepper to taste and cook the mixture, stirring,
for 2 minutes. Add the carrot and the celery and cook the mixture over moderate
heat, stirring, for 5 minutes. Add the stock, the corn cobs, and 2 1/2 cups water

and simmer the mixture for 15 minutes. Add all but 1 cup of the reserved corn
kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very
tender, and discard the cobs. In a blender puree the mixture in batches, blending
each batch on high speed for at least 1 minute, or until it is very smooth. (If
an even smoother soup is desired, after using the blender force the mixture
through a fine sieve set over a bowl, pressing hard on the solids.) Let the soup
cool to room temperature. In a small saucepan of boiling water boil the remaining
1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain
them in a colander, and refresh them under cold water. Stir the corn into the
soup with the roasted bell pepper, the minced coriander, the cayenne, and salt
and black pepper to taste and serve the soup at room temperature. Garnish with
fried tortilla strips.