Low and behold, seemingly almost out of nowhere, fall weather and soup season is upon us once again.
Jake is headed up to the high country with friend Ethan for another elk run in just a few hours; their base camp was covered in snow just a few days ago and they’re expecting a damned chilly long weekend by the forecast. Seems like it was summer just a few weeks ago..
Befitting the season Chef Libby in Austin fired over another soup recipe this past week with the following note…
…here’s another great one for your Chi Wulff files, a Jalapeno Corn Cream Soup with Tarragon that is rolling once again onto our most requested list for fall events.
It’s quick, easy, rich and packed with flavor. We’ve tried it a number of ways, but my staff and I think this tastes better with canned corn than fresh. It kinda doesn’t make sense to me either, but it just works and adds to the ease of the recipe. We tend to lean toward to foods that are more aggressively spiced and find this needs at least 3 jalapenos, taste your peppers as you’re cooking to make sure you’re not underspicing this one – you need that pepper punch to make it work.
Oh, and remind people to use full fat cream here, the fat is critical for the rich overall taste…
This one earns a hearty hot damn from our camp and will be in the rotation this weekend.
Thanks Libby.
1 tbsp EVOO
2 16-ounce cans corn
3 to 4 jalapeno chile peppers, stemmed, seeded and finely chopped
1 medium yellow onion, sliced thin
1 tbsp fresh tarragon in chiffonade
1 quart heavy cream
Sea salt and fresh ground pepper to taste
Heat the EVOO in a saucepan over medium heat until hot; add the corn, jalapenos, onions and tarragon and sauté until the onions are soft and translucent.
Add the heavy cream and just bring to a simmer, season with salt and pepper.
Carefully transfer the soup to a blender and puree until smooth; serve immediately.
Enjoy.
