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