It may be the end of sweet corn season, but you can still find it at markets and the grocery store. I am not quite ready to give up that summer flavor. It’s not as sweet for fresh eating as it was earlier in the season, but is definitely worth the purchase for the freezer. Or for my favorite, corn soup. I’ve written before about corn chowder, which I also love, but this recipe for corn soup is one I find myself craving. It’s easy and quick and satisfies the need for a creamy, comforting soup for the cusp of fall.
Corn Soup
- 4 cobs of fresh corn (you can also make it with frozen corn)
- ½ onion, minced
- 4 T. butter (don’t be tempted to use oil – the butter flavor makes it perfect)
- 1-2 c. milk, buttermilk or cream
- ¼ t. cayenne pepper
- Salt and pepper to taste
- Sriracha or habanero sauce
Cut the kernels from the cobs and then use the back of the knife to scrape all the “milk” into a cup. Save the cobs to make stock.
Melt butter in a heavy saucepan and add the onion. Saute the onion until soft, about five minutes. Add the corn kernels and saute another five minutes. Remove from the heat, add one cup of milk and puree to your liking. Add enough more milk to make it soup-like – as thick as you like it. If you choose, pour the mixture into a sieve to remove most of the solids. If you prefer a more rustic soup, just puree to your taste. Heat gently for a few minutes, and season to taste. Finish with a swirl of sriracha.
Riffs on corn soup:
Use grilled or roasted corn kernels for a smoky flavor
Add roasted sweet peppers
Add a bit of garlic when you saute your onions
Use leeks instead of onions
Serve with crumbled crisp bacon on top
Corn stock for the freezer.
This creamy stock adds an extra lift to pasta soups, mac and cheese, or any other dish you want to add smoothness to. Put leftover cobs in a pot and cover with water. Add onion peelings, garlic peelings and some celery leaves. Simmer for a couple of hours. Strain and freeze.
Kate's Garden Kitchen 