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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.
Fresh Corn Off The Cob Soup
Recipe Type:
Soup,
Corn
Yields: 6 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
8 cups fresh
corn
kernels (cut from 14 to 16 ears of corn)*
6 cups water
1 tablespoon coarse
salt
Whole milk
Sour cream for garnish (optional)
1/4 cup chopped fresh chives
*
Two medium ears of corn equals
approximately 1 cup corn kernels.
Preparation:
 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 topped with a dollop of sour cream and sprinkled with chives.
NOTE: Soup may be made 3 days ahead and cooled, chilled,
covered, and refrigerated.
Makes 6 servings (about 7 cups).
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