CORN SOUP
- D
- Nov 8, 2020
- 2 min read
After making the tomato soup, my mother was obsessed to see what other soups I could make. While thinking, this soup came up, as corn soup.
We bought a few kernels of corn at discount ($1.80 for 2, how cheap!) and (I) proceeded to google the instructions.
This recipe was slightly complicated. I used 3 ears of corn.
Recipe
Ingredients:
2 tablespoons unsalted butter
1/2 cup of chopped shallots
3 cups chicken broth
3 ears fresh corn
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Directions:
1. Remove the husks and silks from the corn. Set one ear of corn aside.
2. Use a knife to cut the kernels off of the remaining 2 cobs, then break the scraped cobs in half. Set aside.
3. Melt butter over medium-low heat in a large pot.
4. Add the shallots and cook, stirring often, until soft and translucent, for 8-10 minutes.
5. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot.
6. Bring to a boil then reduce the heat to medium-low and cook uncovered for 10 minutes.
7. Remove the whole ear of corn and set aside to cool.
8. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
9. Let the soup cool slightly.
10. Blend the soup in batches.
11. Place a fine-mesh sieve over a large bowl and pass the soup through, using the back of a ladle to push the soup through in circular motions.
12. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot.
13. It should have a creamy consistency. If too thick, thin it with water or chicken stock; if too thin, cook over medium heat until thickened.
14. Use a knife to cut the cooked kernels off the cooled whole cob, then add the kernels to the soup. Taste and adjust seasoning with salt and pepper.
15. Serve with garnish of basil and thyme.
16. Enjoy! :)
You could add a bit of sugar to bring out the corn's natural sweetness.
I boiled a chicken drumstick and used the water for chicken stock. It went well with the soup.
Recipe inspired by:
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