Real Recipes From Real Home Cooks ®

corn soup

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

As much as we love biting into the crisp sweetness of fresh corn on the cob, there are other delicious ways to enjoy this summer specialty. One way is with a light & refreshing Corn Soup that can be served hot or cold.

(2 ratings)
yield 4 - 5

Ingredients For corn soup

  • 4 md
    ears of fresh corn, husks removed
  • 2 can
    evaporated milk
  • 1 Tbsp
    olive oil, extra virgin
  • 1 lg
    onion, chopped
  • 1
    carrot, peeled & sliced
  • 1
    celery stalk, sliced
  • 2 clove
    garlic, minced
  • salt & pepper, to taste
  • 1 c
    water
  • 2 lg
    thyme, sprigs, fresh
  • creme fraiche or sour cream (optional)
  • chives, bunch, chopped

How To Make corn soup

  • 1
    Cut kernels from cobs; reserve kernels & cobs. Place evaporated milk & corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
  • 2
    Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 - 4 minutes or until translucent. Stir in carrot, celery, garlic & reserved corn kernels. Season with salt & ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
  • 3
    Add vegetable mixture, water & thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs & thyme. Cool mixture for about 10 minutes.
  • 4
    Pour soup into blender until it is half full; cover (or use immerson blender). Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream & chives.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT