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.
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Corn Hints, Tips, and Information and here for more great tips on
How To Grill Corn On The Cob.
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Corn Recipes and
Soup, Stew, and Chili Recipes.
Fresh Corn Off The Cob Soup
Yields: 6 servings
Prep time: 15 min
Cook time: 25 min
8 cups fresh
corn kernels (cut from 14 to 16 ears of corn)*
1/4 cup chopped fresh chives
6 cups water
1 tablespoon coarse
Sour cream for garnish (optional)
Two medium ears of corn equals approximately 1 cup corn kernels.
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
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.
Soup may be made 3 days ahead and cooled, chilled,
covered, and refrigerated.
Makes 6 servings (about 7 cups).