Food & Cooking Recipes Chilled Corn Soup with Corn Custard Be the first to rate & review! By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on July 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Pamu LLC Prep Time: 25 mins Total Time: 4 hrs 35 mins Servings: 6 Like so many of us, Martha can't get enough of sweet summer corn when it's in season which is why she doubled up on the golden kernels in this easy and elegant soup recipe that uses the corn cobs for stock. The creamy soup is creamless, the silky texture comes from the corn. Serve chilled with corn custards for a Martha-level presentation. Ingredients 4 ears corn, shucked 4 tablespoons unsalted butter 1 cup minced white onion Kosher salt and freshly ground pepper Minced or snipped chives 1 recipe Corn Custard, (optional), for serving Directions Remove kernels from 3 corncobs, then scrape milk from those cobs into a bowl with kernels (you should have about 3 1/2 cups kernels); set aside. Combine scraped cobs and 5 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer 8 minutes. Add remaining whole ear corn; simmer 2 minutes more. Strain liquid, discarding cobs and setting aside whole ear. (You should have 4 cups corn broth.) Cut kernels off whole ear and refrigerate in an airtight container until ready to serve. Return saucepan to medium heat; add butter. When melted and foam subsides, add onion, season with salt, and cook until translucent, about 3 minutes. Stir in broth and reserved corn kernels and cob milk from bowl. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and sweet, about 10 minutes. Remove from heat; let cool 10 minutes. Working in batches, transfer mixture to a blender (a high-speed one, such as Vitamix, works best) and purée until very smooth, 2 to 3 minutes a batch (remove center cap from lid and cover opening with a clean kitchen towel, which allows steam to escape). If desired, strain through a fine-mesh sieve for the silkiest texture. Let cool 15 minutes, then refrigerate in an airtight container until very cold, at least 4 hours and up to 3 days. When ready to serve, ladle soup into bowls containing corn custard; garnish with chives and reserved chilled corn kernels. Rate it Print