I just love fresh corn. 
But, as good as corn on the cob is, it can get a little boring.
Try this refreshing summer soup.



Corn Soup

2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
4-5 ears corn, kernels sliced off
2 cups low sodium veggie broth
2 cups milk
2-3 green onions (garnish), chopped

To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

(Optional) Put the corn for garnish in a dry hot skillet and roast until the kernels are caramelized, remove to a bowl.

Add broth and milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

 Add 3/4 of the soup to a blender and blend until creamy and smooth. This gives you a creamy base.

Transfer that base back to the saucepan with chunky soup, and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh or roasted  corn, and black pepper. Add a sprinkle of paprika for color.
 

Last edited by Goose (8/12/2016 9:01 am)