Creamy Corn Soup

Creamy Corn Soup

Recipe Type: Soup

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 8

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

Creamy Corn Soup

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)

Instructions

  1. Remove husks and silks from corn.
  2. 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.
  3. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  4. 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.
  5. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

 

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