Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Soup 2.9 (58) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 1 hr 40 mins Servings: 4 The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone. Ingredients 6 corncobs 1 dried bay leaf 1 medium onion, peeled and cut in half, plus 1 ½ cups chopped onion (from 1 large onion) 5 fresh thyme sprigs 2 tablespoons light vegetable oil, such as grapeseed 1 tablespoon chopped garlic (from 2 garlic cloves) 1 to 2 cups corn kernels (from 3 ears) 1 ½ cups half-and-half Coarse salt and freshly ground pepper Sliced scallion, for garnish Directions Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months. Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes. Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper. Rate it Print