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Creamy Corn Soup

Creamy Corn Soup

Sweet corn is one of summer’s gifts in many parts of the country, including New Jersey, where I live. There’s no other time of year when it tastes as good. I’ve tried freezing it for colder months but it never tastes as crisp as when it’s first plucked from the stalks in July and August.

 Still, I couldn’t resist buying a dozen ears when on a trip last August to upstate New York, where we passed many country farms such as this one.

We ate some of them after we got home, but with most of them, I scraped the kernels from the cob.

The bags went straight into the freezer without cooking. The cobs went into another pot with water, and after cooling, that “corn water” went into the freezer too.

That is, until last week, when I made this creamy corn soup. Just a warning — it’s very rich, so if you prefer a lighter soup, use milk instead of half and half, and/or add more water than I did.

Either way, it’s a great way to extend summer’s flavors, long after the swaying green sheafs of corn are a distant memory.

Serves about six people
2 T. butter
1/4 c. chopped onion
2 c. corn kernels (from about 4-6 ears)
1/4 c. white wine
1 large potato, peeled and cut into chunks
4 cups corn cob broth (or water)
1 bay leaf
1 sprig of thyme,
salt, pepper
fresh thyme for garnish
1 pint half and half (or milk if you prefer a less rich soup)
Scrape the corn kernels off the cob and set aside. Boil the cobs in at least five cups water for 1/2 hour.
Melt the butter in a pan and saute the onions until wilted. Add the corn kernels and toss in the butter for a minute or two. Add the white wine, then the rest of the ingredients, except the half and half. Cook until the potatoes are tender, about 1/2 hour. Remove the bay leaf and sprig of thyme and puree the soup, either using a blender or stick blender. Add the half and half and taste for seasoning. Add water if the soup is too thick or too rich. Garnish with thyme.
This Post Has 11 Comments
  1. This time of year I feel like I have to eat all the corn I possibly can. e Have it while it's good and fresh and available at the farm market down the street.

    I love a good corn soup. My favorite way to eat corn is right off the cob, but my husband has issues with his teeth, so I have to find (or create) the best cob-less recipes. Soups and salads are some of the best things to do with it. I like that this is simple but rich.

  2. I've never made a corn soup but that's only because hubby isn't partial to cream soups. But, I bet if I'd make this he would snarf it up in a nano-second. We live most of the year in Indiana so we see quite a bit of corn — I can't get enough. We especially like it grilled with maple chipotle butter. YUM!! I'm pinning your recipe. Hope you're back to 100 %

  3. Oh, but I love "cream vegetable soups", and your corn soup sounds divine. Bart would flip for this one. Wouldn't it be nice as a Thanksgiving starter? That'd be a change of pace for our Thanksgiving meal, but I think everyone would enjoy it.

    I love your china. It looks so pretty, and white certainly shows off food to best effect. I am pleased to see that in spite of your injury you are continuing to write and cook. Keep it up!

  4. Ciao Linda!!! grazie di essere passata nel mio blog! Che bella ricetta.. non ho mai mangiato una zuppa di mais, eppure io amo il mais e le pannocchie. Che belle le foto dei campi! baci e torna a trovarmi 😀

  5. We try and eat sweet corn a few times a week in August and hardly ever use it again. This is just lovely – a way to enjoy corn even when it hasn't been "just picked." (Going out now to Farmer's Market to get sweet corn….)

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