Note: I’m using frozen corn in this recipe, but ideally—when in season—fresh corn would be used.
Total Process Time: 1 hr 30 min
Makes 4 cups after straining once.
FRESH CORN SOUP
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 4 Cups
- Difficulty Level EASY
Ingredients
- • 4 tablespoons unsalted butter
- • 1/2 cup coarsely chopped Vidalia or other sweet onion (Note: since that amount is slightly ambiguous, I used 80 g of onion, for your reference)
- • 3 small cloves garlic (from 1 pod of colossal/elephant garlic)
- • 4 cups corn, freshly cut from the cob - I used 1 bag + a fraction of another bag (Trader Joe's Super Sweet Cut White Corn, 16 oz wt.) to yield 4 cups. By weight, it is 515 g.
- • 1 1/2 tsp kosher salt
- • 1/2 tsp black pepper
- • 1 - 2 TBSP sugar
- • 3 - 3 1/2 cups milk (2%)
- • 1 cup half-and-half
- • 1/4 teaspoon freshly grated nutmeg, plus more for grating on each serving
Instructions
- 1. In a large saucepan over medium-low heat, melt the butter. Gently cook onions in hot butter until tender—do not let them brown. Add 4 cups corn and sprinkle generously with kosher salt. Stir well, then cook until tender and translucent, but don't the onions or corn brown. Stir in 1 TBSP of the sugar.
- 2. In a medium saucepan combine 2 1/2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.
Note: without cool time, the above process took about an hour. - 3. Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through (push through sieve with robber spatula). I strained my soup once, but if you want it extra smooth you can strain it multiple times. Return soup to pan. Reheat over medium heat. For thinner soup, warm the remaining 1/2-1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and the remaining 1 TBSP sugar to your preference.
Instructions
- 1. In a large saucepan over medium-low heat, melt the butter. Gently cook onions in hot butter until tender—do not let them brown. Add 4 cups corn and sprinkle generously with kosher salt. Stir well, then cook until tender and translucent, but don't the onions or corn brown. Stir in 1 TBSP of the sugar.
- 2. In a medium saucepan combine 2 1/2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.
Note: without cool time, the above process took about an hour. - 3. Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through (push through sieve with robber spatula). I strained my soup once, but if you want it extra smooth you can strain it multiple times. Return soup to pan. Reheat over medium heat. For thinner soup, warm the remaining 1/2-1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and the remaining 1 TBSP sugar to your preference.
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