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How To Make Fresh Corn Soup
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If you love corn, you will love this recipe. Fresh, peak-of-season corn is essential. Everyone that I've served this wonderful soup to has loved it. It is truly delicious, especially chilled.
Click here to find out about Corn Hints, Tips, and Information and here for more great tips on How To Grill Corn On The Cob. Check here for more of Linda's great Corn Recipes and Soup, Stew, and Chili Recipes.
8 cups fresh corn kernels (cut from 14 to 16 ears of corn)* 6 cups water 1 tablespoon coarse salt Whole milk 1/4 cup chopped fresh chives * Two medium ears of corn equals approximately 1 cup corn kernels.
 Cutting
corn off the cob - In a shallow bowl, hold ears of corn upright and, with a sharp knife,
cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs.
In a large pot with salt in the water, simmer corn, covered, 20
minutes, or until very tender. Remove from heat. In a blender or food processor, purée soup in batches until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a bowl. In a large saucepan, heat soup, stirring. Thin soup to desired thickness with whole milk. Soup may be served hot or chilled. Serve sprinkled with chives. NOTE: Soup may be made 3 days ahead and cooled, chilled,
covered, and refrigerated.
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