Creamy Corn Soup
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Everyday Food, July/August 2004
- Prep Time 20 minutes
- Total Time 25 minutes
- Yield Serves 8
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Ingredients
- 16 ears yellow corn
- 4 tablespoons butter, (cut into small pieces)
- 1 tablespoon coarse salt
- Tortilla chips, (optional)
- Lime wedges, (optional)
- Scallions, sliced, (optional)
Directions
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Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
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In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
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Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
Cook's Note
Let cool, then freeze in individual servings; reheat over medium-low (or in microwave).
This was very easy to make and so perfect for summer or fall-I made a few additions though. I added one can of low fat coconut milk, 2 diced jalapenos, and 2 diced potatoes. I did not use the scallions or lime wedges.
I sometimes add a can evaporated skim milk and a diced potato to this soup and it makes a chowder. You can use cream instead of the evaporated milk and garnish with crumbled bacon if you are feeling decadent.
tastes just like fresh corn
Pre heat the water, add the corn cobs after removing the kernels. Cook for a few minutes then remove. This will add additional flavor and naturally thickens the soup a bit. Yummm