This is how it always begins. Well, almost always. Soup season is upon us. At least, I feel like it should be. I mean, the calendar does say September, right? Which (usually) means fall, and cooler weather, right? Oh well, I can dream anyway. You see, the situation is this: I live in a place one can liken to living in the fiery pits of hell. That's right, central Texas. It truly is hotter than hell here for the better (read: worse) part of the year. It's not uncommon for us to have literally weeks of triple-digit temperatures. WEEKS. Sometimes, our overnight low is 80. And, as everyone who knows me can probably recite verbatim, I am not from here originally. I am from the beautiful, and seasonal, state of Iowa. I have a theory: I think that a large number of us are suited to the clime from which we sprang, including myself. So, even though I have lived here for all of my adult life and I actually know better, every year around this time, I start to pine for the seasons. So, what happens is I usually jump the gun. And usually I do it with big, steaming pots of soup. There's just something so warm and wonderful about a nice pot of soup on the stove. It evokes memories in me of being outside in the crisp fall air playing in piles of leaves, or just riding bikes or exploring the woods with my friends, and then coming inside just slightly chilled, apple-cheeked and ready for a hot bowl of yummy goodness. I guess this is what drives me to make a blistering vat of liquid when the outside temperature is still just stupid high. Ok, having said all that, today was one of those days. I got some really nice sweet corn, and felt compelled to make soup. So, here is the method for my delicious smoky corn soup with chicken and potatoes. Enjoy.
Smoky Corn Soup with Chicken and Potatoes
1 tsp. kosher salt
1 tsp. sweet paprika
1/2 tsp. smoked paprika
1/8 tsp. dried thyme
1 Tbsp. brown sugar
5 boneless, skinless chicken thighs
3 Tbsp. butter
1 Tbsp. sunflower oil
1 red onion, finely diced
2 celery stalks, finely diced
1 garlic clove, minced
1 chile pepper, sliced
3 med-lg potatoes, peeled and diced
1/2 tsp. smoked paprika
generous pinch dried thyme
2 quarts chicken stock
kernels from 8 ears of corn
1/4 cup heavy cream
juice of 1/2 a lemon
salt and pepper to taste
Place first group of spices in large zip top bag and add chicken thighs. Shake and knead until thighs are well coated. Set aside while you start the soup.
In a large Dutch oven, heat butter and oil over medium-low heat. Add onion and celery and stir to coat. Cook this mixture for 5 to 7 minutes, or until onion is just tender. Add garlic, chile pepper, smoked paprika and thyme and cook another minute until fragrant. Stir in potatoes and raise heat to medium. Cook the potatoes for just a few minutes, until they start to stick to the pan. Add the chicken stock, raise the heat to high and bring to a boil. Reduce heat to simmering and partially cover the pot. Cook this way, stirring occasionally, for about 10 minutes or until potatoes are tender. While that is cooking, put a large nonstick skillet over medium heat and add about a tablespoon of olive oil. When it's hot, put the chicken thighs in and cook, turning occasionally, until they are cooked through and well-caramelized. Remove to board to cool slightly. The potatoes should be cooked now. Remove lid from soup pot and stir in corn kernels. Cook just a few more minutes until corn is tender. While corn is cooking, dice chicken thighs then add them to the pot. Turn of heat and stir in cream, lemon juice and salt and pepper to taste.
You absolutely do not have to use the cream, it's completely optional, but adds just a little luxurious texture to the soup.
