Spicy Corn and Hungarian Wax Pepper Soup

Directions

Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add olive oil and onion. Sauté for 3 to 4 minutes, stirring occasionally, until they are caramelized,. Add the Hungarian pepper and sauté for 3-5 more minutes. Then add garlic, corn kernels and sauté for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 10 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.

Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine strainer and discard the contents. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Return the mixture to a saucepan; add the remaining 1 cup of heavy cream, and heat over medium heat for 10 minutes, stirring occasionally to prevent curdling the cream. Season with salt and pepper. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.