Fresh Corn SoupUser Submitted Recipe
Simple, Easy, Delicious!
6 ears of fresh corn (cut in half to fit better into pot)
1 cup heavy cream
2 cups milk (whole, 2%, or 1%)
1 cup water
1 medium potato (Yukon Gold if possible)
1/2 T salt
2 T sugar
Fresh herbs optional (parsley, dill, sage, or cilantro work well)
Husk corn if needed. Place in large pot and add the heavy cream, milk, water, salt and sugar. Slowly bring to a boil, then turn temperature down to low and let simmer for 10 minutes. In the meantime, chop the potato into small cubes (no need to be perfect here, it will be blended) and set aside. Get a large bowl out and place a colander in it. Place the corn in the colander and pour the liquid in as well. Strain and pour liquid back into first pot and add the potato. Simmer potato for about 5-7 minutes or until potato is tender. Turn off and let rest. Let the corn cool so you can handle them with your hands. When cooled, carefully cut the corn off the husks and set aside. If you have some extra time you can take the back side of a sturdy knife and scrape the corn husks to get the remaining corn off. Add to pot with the potato. Add about half of the husked corn to the pot and bring soup back up to a slow boil. Using an immersion blender, blend until smooth and creamy. Alternatively, you can let the soup cool a bit and blend in a blender in small batches. Add the remaining husked corn and mix well with a spoon. Pour into bowls and decorate with some chopped parsley, dill sage or cilantro. This is a super easy recipe which is very healthy, low in fat and super delicious!
NOTES: You can add more potato if you want a thicker soup. If you like lots of herbs then you can add more to the soup itself. Ingredient amounts a approximate. If you use a bit less cream and more milk, that's OK. Have 8 ears of corn instead of 6, that's OK too. That's was makes this recipe so great, not only does it taste great, but you can use what you have on hand.
Servings6 - 1 cup servings
no nutrition information available
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