Have I ever told you about the little old lady I boarded with when I left school and went out to work on my own before I got married? She made the most fantastic corn soup. So delicious that forty some odd years later I am still thinking about it. I have yet to find that recipe, but I refuse to stop looking in the meantime on my quest for it, I came across this soup, which is equally as delicious, but in a much different way. 
The recipe comes from a cookery book I have had on my bookshelf for a number of years now. Entitled, From Our House to Yours, comfort food to give and to share, it is a compendium of favorite found recipes which are perfect for gifting, gleaned from a variety of chefs and authors. Its a great book if you can find it!
My little old ladies soup was more of a chowder in flavour, but rich and creamy. This has more of a Tex Mex savour to it, but is also rich and creamy.
It has a bit of a bite from the green jalapeno chili with goes into it, not much, just enough and a slight tartness from lime juice . . . other than those ingredients, everything else is fairly simple. Vegetable stock (for the vegetarian), corn, celery and leek, with a knob of butter and a bit of seasoning. Simple ingredientd, but wow flavours!
Suggested garnishes were chopped fresh coriander or ripe avocado, but I come from a different school of thought . . . 
For me a soup isn't complete unless there is something crisp and cheesy floating on top . . .
And so I baked some cheesy croutes to garnish this. Simply cut buttered slices of bread into whatever shape you want. I sprinkled it with some Taco seasoning (see my side bar) and then toast in a hot oven. Top with a bit of cheese (I used Pepper Jack for more flavour) and then toast just to melt the cheese.
This was some good and a soup I will make again. It would be a great first course for a BBQ. I can just imagine people sitting down and enjoying it beneath a leafed pagoda while the sun sets and the bees hum . . . ahhh summer pleasures. It will be especially good when corn is in season. We don't get great corn over here, so I will never have that particular pleasure . . .
*Creamy Corn Soup*Serves 4Printable Recipe
Creamy and delicious with just a bit of spark. You can use frozen corn if that is all you have, but fresh is always better.
2 TBS butterthe white part of 2 large leeks, trimmed, washed and coarsely chopped1 large stalk of celery, trimmed, washed and diced1 small green jalapeno chili, trimmed, seeds and veins discarded, and finely chopped600g of corn niblets (4 cups)660ml vegetable or chicken stockthe juice of two limes440ml of whole milk (2 cups)salt and freshly ground black pepper to taste1/2 ripe avocado, peeled and chopped to garnish (Optional)chopped fresh coriander leaf to garnish (cilantro) (Optional)
Melt the butter in a large saucepan. Add the leek, celery and jalapeno. Cook, stirring occasionally, over low heat until softened without colouring. Add the corn and sweat for several minutes. Add the stock and lime juice. Bring to the boil, then reduce to a simmer and simmer, uncovered, for 15 minutes.
Carefully blitz until smooth in a food processor, or blender, or using an immersion blender. (My preferred method.) Return to the stove and slowly whisk in the milk. Heat gently until heated through. Season to taste with salt and black pepper. Serve hot spooned out into bowls with suggested garnishes as desired.
Note - other nice garnishes are chopped chives, sour cream, chopped roasted peppers, salsa, guacamole. Choose as you wish!
You might think its too hot for soup, and maybe where you live it is. We enjoy a lovely temperate climate here in the UK, with very few days that are overly hot like that. This went down a real treat toda when it was cloudy and a brisk breeze was blowing. They say we may get some thunder storms. I haven't been treated to a good one of those in years. Bon Appetit!
