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Creamy Corn Soup

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Creamy Corn Soup

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, then heat them straight from the freezer.

Prep: 20 minutes
Total: 25 minutes

Ingredients

Serves 8

  • 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

  1. 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.
  2. 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.
  3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired. Or let cool, then freeze in individual servings; reheat over medium-low (or in microwave).
From Everyday Food, July/August 2004

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