Creamy Corn Soup

This soup was the least successful part of the Team AJ/Soupereasy chilled soup project, requiring quite a bit of tweaking to be palatable in our view. The recipe as written resulted in an overwhelmingly sweet and under-seasoned soup. Our tweaks and the rationale for them are as follows:

1. The corn is initially simmered in water and then pureed in a food processor or blender. To up the savory quotient we would simmer in chicken stock instead. The recipe then called for putting the pureed soup through a food mill.

2. Sauteed onion is added to the soup at that point and then the soup returns to the blender or food processor, along with 1 tsp. of salt and a cup of sour cream. We found this to be much too little salt and much more sour cream than we wanted or needed. Next time we would just add a dollop of sour cream to each individual portion. We ended up thinning the soup with chicken stock as a result.

3. The recipe calls for serving the soup with some chopped roasted red pepper and a healthy amount of cilantro. Even so, we found the soup very bland and very sweet. We added about a tsp. of sriracha and a hefty amount of salt. It was better but this soup was still too sweet for both of us, although it grew on me after I added an ice cube to chill it way down.

I would not make this soup again ... but I am on the lookout for other versions of chilled corn soup.