Ray Benson’s ‘It Is Now Soup’ Corn Soup
Ray Benson’s “It Is Now Soup” Corn Soup: A Southwestern Comfort
Looking for a soup that embodies the warmth and flavor of the Southwest? Ray Benson, the legendary frontman of Asleep at the Wheel, has shared his family recipe for “It Is Now Soup,” and it’s a winner! This creamy, slightly spicy corn soup is perfect as an appetizer or a light meal, and it’s surprisingly easy to make. It’s a taste of Texas in a bowl!
This isn’t your average corn soup. The addition of masa harina gives it a unique texture and authentic Southwestern flavor. The blend of spices – New Mexican chile powder, cumin, and garlic – creates a delightful warmth that will leave you wanting more. It’s a soup that’s both comforting and exciting, perfect for a chilly evening or a casual get-together.
What makes this soup special?
The secret lies in extracting the ‘milk’ from the corn cobs themselves! This adds an extra layer of corn flavor that you won’t get from just using kernels. The masa harina not only thickens the soup but also adds a subtle, earthy flavor that complements the sweetness of the corn and the heat of the chiles.
Serving Suggestions:
Don’t be shy with the toppings! Fresh cilantro, grated cheddar cheese, a dollop of sour cream, a dash of hot sauce, or a spoonful of pico de gallo all elevate this soup to the next level. And of course, a side of crispy tortilla chips is a must for dipping and scooping!
Frequently Asked Questions:
- Can I use frozen corn? Yes, you can! Just make sure to thaw it completely before using it. You might need to adjust the amount of corn milk you extract, as frozen corn may not yield as much.
- What if I don’t have masa harina? While masa harina is ideal, you can substitute cornmeal in a pinch. However, the texture and flavor won’t be quite the same.
- How spicy is this soup? The spice level is moderate, thanks to the New Mexican chile powder. If you prefer a milder soup, use less chile powder. If you like it hot, add a pinch of cayenne pepper!
- Can I make this soup ahead of time? Yes, you can! The soup will thicken as it sits, so you may need to add a little milk or broth to thin it out before serving. It’s best to add the toppings just before serving to keep them fresh.
- Is this soup vegetarian/vegan? This recipe is vegetarian. To make it vegan, substitute the butter with a plant-based butter alternative and omit the cheddar cheese.
Get ready to experience a taste of the Southwest with Ray Benson’s “It Is Now Soup”! It’s a recipe that’s sure to become a family favorite.
Ray Benson’s “It Is Now Soup” Corn Soup
Ingredients
- 2 tablespoons cornstarch
- 7 cups whole milk
- 1 1/2 sticks unsalted butter
- 1 medium onion peeled & chopped
- 1 clove garlic minced
- 2 teaspoons New Mexican chile powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 cups fresh organic corn kernels
- 1/2 cup masa harina
- 4 medium green chiles chopped
- to taste Fresh cilantro leaves
- to taste Grated cheddar cheese
- to taste Hot sauce and/or pico de gallo
- to taste Tortilla chips
Instructions
- Dissolve the cornstarch in 1 cup of the milk and set aside. Heat the butter in a large saucepan or soup pot and sauté the onion and garlic until soft and translucent—about 8 to 10 minutes. Add the spices and stir to blend.
- Cut the corn off the cobs, then run the back of a knife down the cobs to extract the milk. Add the corn and corn milk to the pot to warm, then carefully transfer the mix to a blender or food processor. While the machine is running, add the reserved cup of dissolved cornstarch and milk. Return the mixture to the pot over medium heat.
- Stir in the masa harina and cook until thickened.
- Add the chopped green chiles and simmer for 5 minutes.
- Serve hot, garnished with fresh cilantro, grated cheddar cheese, and tortilla chips.
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