Tuesday, August 30, 2011

Fresh Corn Soup

I made this soup for the first time about a month ago, when I saw that corn on the cob was on sale for 20 cents a piece.  This soup is light yet filling. Paired with a fresh green salad, it makes a lovely weeknight meal. My only gripe is that I made this after dark and the pictures didn't come out that great, but I intend on swapping out the pictures the next time I make this.

6 cobs of corn (you could use three cups of frozen corn kernels if you're in a hurry)
1 quart chicken stock
1 tbsp. flour
1 small onion
2 tbsp. butter
4 tbsp. cream
1/8 tsp. nutmeg
1/4 tsp. cayenne pepper
Salt to taste

First wrap the corn in foil and bake them in a 375 degree oven for about 45 minutes.  Remove from the oven and let them cool enough for you to handle without burning your hands.  Next remove the kernels of corn from the cob and set aside.  Chop the onion and set aside.  Add the butter to a pot and let it simmer on medium heat until the butter turns slightly brown and nutty.   At this point add in the onions and let them cook until they become tender.  Add the flour to the pot and then add in the chicken stock, corn nutmeg, cayenne pepper and salt. Make sure you taste the soup before adding the salt because the chicken stock also has salt in it.  Whisk vigorously to break up  any clumps of flour that may have formed. It's not a whole lot of flour so it should be fairly easy to incorporate.  Let everything simmer for about 5 minutes before transferring all of the contents of the pot into a blender.  Blend on high speed for about 4 minutes.  It seems like a long time, but blending it well will give you a gloriously velvety soup.  Add all of the contents back to the pot and add in the cream. Stir the soup to combine the cream well and serve hot.

Side note: if you want to make this a vegetarian soup, just swap out the chicken stock with vegetable stock.


Marilyn said...

Hola Rox,
Deseo que estés muy bien. Tus nuevas recetas, ricas y con bella presentación. Tus fotos son magnificas!
Cuando conocí los hushpuppies por tu receta te dije que quería probarla, pues me decidí al fin, solo que los hice como muffins en vez de fritos. Gracias por el aprendizaje de una nueva receta y la inspiración.
Saludos y Cariños.

Rox said...

Mari, solo te queria dar las gracias por tu apoyo. La verdad es que el comentario me alegro muchisimo- esta semana ha estado Sabrosa (o como decia mi bis-abuela "del culin-culan) y llego al momento perfecto. Me alegro tanto de haberte conocido por medio de tu blog y sabes que tienes una amiga aqui en Dallas ;) Cuidate mucho, y nuevamente, gracias por tu dulce comentario.

Espero que todo este bien por alla y que estes disfrutando de tus nietesitos mucho.

Bertha Alonso said...

Hi Roxi, you have a great talent for communicating your passion for cooking and you zest for living. I enjoy reading your comments and recipes and look forward for more.

スキー用品 said...

What i don't realize is in truth how you're now not really a lot more
smartly-liked than you might be now. You're so
intelligent. You understand thus considerably relating
to this topic, produced me in my opinion imagine it from so many varied
angles. Its like women and men are not involved until it is one thing to do with Girl gaga!
Your own stuffs excellent. Always handle it up!

Back to Top