Aww, shucks: It’s a smooth corn soup filled with sweet corn kernels and topped with plenty of fresh herbs.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 8 ears corn, shucked
- 6 tablespoons unsalted butter
- 2 teaspoons sugar
- 4 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1/2 jalapeno, seeded and chopped
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 6 tablespoons mixed chopped fresh herbs, such as chives, basil and parsley
- Extra-virgin olive oil, for drizzling
Instructions
- Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn.
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes.
- Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch.
- Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 385 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 8 g |
| Cholesterol | 46 mg |
| Sodium | 593 mg |
Reviews
i was looking for a ‘pure’ corn soup recipe, one w/o potatoes or flour or chicken stock, and came upon this one….and it was perfect!! in lieu of the jalapeno i used a pinch of cayenne, and i added some light cream to taste, though the cream wasn’t necessary. everyone loved this, and it will be made soon again!