Celiac.com 10/12/2019 - Okay, so technically, peak fresh corn season is over, but there's no reason you can't still enjoy a tasty, delicious corn soup. This easy-breezy recipe comes to us from one of our favorite cooks, Chef John, at one of our favorite food blogs, Food Wishes. Simple and super quick, this soup delivers big flavor, and makes a nice addition to a larger meal.
Ingredients for 4 small portions:
- 3 cups packed fresh sweet white corn kernels (about 3-4 ears)
- 3 cups cold water
- 2 tablespoons unsalted butter
- generously season with salt
- cayenne to taste
Cut the corn kernels off three or four ears of corn.
Put half of the kernels into a medium sauce pan.
Put the other half of the kernels into a blender and blend until smooth.
Add the blended corn back into the sauce pan with the whole kernels.
Cook on medium high heat and bring to a simmer.
Once simmering, bring heat down to low and cook for about 30 minutes.
When soup is cooked down, reduce heat to low.
Add butter and stir until blended.
Salt to taste.
Add a pinch of cayenne as desired.
Serve warm, and garnish with creme fraiche, bacon, minced scallions, as desired.