corn soup
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.
prep time
cook time
method
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yield
4 - 5
Ingredients
- 4 medium ears of fresh corn, husks removed
- 2 cans evaporated milk
- 1 tablespoon olive oil, extra virgin
- 1 large onion, chopped
- 1 - carrot, peeled & sliced
- 1 - celery stalk, sliced
- 2 cloves garlic, minced
- - salt & pepper, to taste
- 1 cup water
- 2 large thyme, sprigs, fresh
- - creme fraiche or sour cream (optional)
- - chives, bunch, chopped
How To Make corn soup
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Step 1Cut 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.
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Step 2Meanwhile, 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.
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Step 3Add 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.
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Step 4Pour 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.
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