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.