In the kitchen with Kevin Taylor: Smoked sweet corn soup
In this week's Chef and Tell interview, Kevin Taylor, who now runs six restaurants in Colorado, including his namesake temple of gastronomy in the Hotel Teatro, reveals that his last meal on earth would be "foie gras, roast chicken and chocolate while looking out over the view of Paris."
I'm not planning to kick the bucket anytime soon, but if I were, I'd seriously consider begging Taylor to feed me his smoked sweet corn soup, the recipe of which he shares here, as one of my final meals on earth. "We've been serving this dish since 1998, the same year that GQ magazine named it one of the ten best dishes of the year," says Taylor. More than a decade later, he notes, "It's still one of our most popular menu items." The recipe requires the use of a blender; Taylor recommends that you use a strong one.
Smoked sweet corn soup Makes 10 cups
10 ears corn on the cob Vegetable oil ½ cup diced bacon, about 5 strips 1 medium white onion, rough chopped 2 tablespoons ground cumin 2 ½ quarts Fiji Water 1 large chipotle chile 1 ½ tablespoons salt 2 ½ tablespoons fresh lime juice
1. Lightly brush ears of corn with vegetable oil. 2. Charbroil corn on the grill, turning frequently until the majority of kernels are dark brown. Remove kernels, cutting as close to the cob as possible to remove as much starch as possible. 3. In a large pot, sauté onions and bacon until the bacon browns. Add cumin and cook for another 2 to 3 minutes. 4. Add corn kernels to the pot, followed by the water and chipotle chile. 5. Boil slowly for one hour. Remove from heat and let cool. 6. Using a hand-held blender or food processor, puree the soup on for three to four minutes on high speed. 7. Add salt and lime juice. 8. Strain through a china cap, or a fine mesh strainer. 9. Reheat to serve.
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