Corn Cob Soup
Time was when the water was set on the stove to boil, I got sent down to the garden for the new corn for dinner. This is one of those old-fashioned, simple summer soups—uses every bit of those ears of corn. It can be a thick-ish corn chowder with a finely chopped or grated potato added, or puréed, strained and thinned a bit for a brothy soup. Add spices and flavors, or not, or just let the corn flavor stand on its own. Garnish with a sage leaf and a bit of crisped prosciutto, or not. A lovely summer flavor all by itself.
- Scrape kernels from 2 ears of corn
- Break up cobs and heat in 2 cups of milk for 15 minutes—don’t boil!—then cool a bit and remove cobs
- Melt a knob of butter in sauté pan—add some chopped onion and the corn kernels, and chopped potato, if using—
- Cover and slow cook for 15 minutes, ‘til soft—then cool
- Combine milk and vegetables in blender or food processor
Now decide whether you want a corn chowder (don’t strain) or a more delicate soup—just strain the mixture and press through a sieve to remove solids. Season to taste with salt, white pepper and maybe a pinch of sugar. Serve warm or at room temperature.
The Kitchen Hive