It’s warm. It’s cozy. It’s comfort food at it’s best: It’s sweet corn soup. And while you probably could buy it in a can, it’s a million times better when it’s made from scratch. It’s not difficult or time consuming to make, either. Give it a try one of these cool winter nights!
Sweet Corn Soup Recipe
10 ears sweet corn*
2 medium yellow onions, chopped
1 tablespoon butter or olive oil
1/2 teaspoon+ salt
1 medium russet potato, peeled and chopped
4 cups chicken or vegetable stock
1. Grate the kernels of corn off the cob using a large-holed grater. Scrape any remaining bits of corn off each cob using a knife.*
2. Place a large pot over medium heat. Add the butter. When the butter is melted, add the onions and ½ teaspoon of salt. Sauté until the onions are tender.
3. Add the potato and stock to the pot. Bring to a boil over medium high heat. Reduce heat and simmer until the potatoes are soft, about 10 minutes.
4. Add the corn and cook, simmering, until heated through.
5. Allow the soup to cool a bit (for safety; you don’t want hot soup splashing on your skin), then use an immersion blender to puree it. (Or carefully transfer batches of the cooled soup to a traditional blender and puree.)
6. Taste the soup. Season with additional salt, if needed. The soup should taste very much like corn. Serve warm or cold. If desired, garnish with a few whole corn kernels.
Serves 4 – 6.
* If fresh corn isn’t available, you may use frozen corn kernels instead. You’ll need about 7 ½ cups. You will also need to strain the soup before pureeing, to remove any fibrous husks.
Gourmet recipes at your finger tips...