There is another white corn soup in the archive with pork and squash flowers. This version is not as colorful but it is definitely richer in flavor. If it were a photograph, I’d describe the flavors as deep tones and bold saturation. What makes it so richly flavored? Caramelized onions. Instead of simply sauteing sliced onions, I cooked them gently until they had rendered their natural sugar and I waited, so very patiently, until the sugar had turned amber.
It starts with white corn — the kind that isn’t sweet enough to munch on but starchy and sticky when shaved and cooked for a long time. If you’re wondering if you can substitute yellow corn, I will tell you straight off that it won’t give you the thickness that white corn does. If you ask me if canned corn can be substituted, I’ll tell you good luck. »