Sweet Corn Cob Soup

11Sep09

CornSoup_bowl

Corn on the cob always reminds me of my Grandma and Grandpa. When I was little I used to go out to visit them on the farm in Ohio, always during the summers, when we’d have corn on the cob with every meal. Grandma always kept a little bowl of those stabby things you stick in the ends of the cob to grab onto while you compare your eating style to everyone elses (are you a typewriter? a spiraler?). Never have I eaten corn on the cob at home that was as good as it was on the farm. Whether Grandma boiled it, steamed it, or microwaved it (yep, you can, and it’s quite easy and tasty), it was always so sweet and so yellow and so fresh tasting. It was always the best out there.

When I made this soup last night to eat with the leftover steak, just unwrapping the ears brought back memories of those summers. I didn’t expect to have the taste bring me back, too. Something as simple as corn, you know? How can it bring back memories of Grandma? I must’ve eaten corn a thousand times growing up. But this soup… it was good. So good. And so… sweet, yellow, fresh. I don’t know what it might remind you of, but you should try it tonight anyway. Before corn is really out of season. Enjoy.

If you miss corn season, I have a fabulous recipe for smoky corn chowder you can make from frozen corn, so keep an eye out for that once the weather turns.

Sweet Corn Cob Soup (adapted from Bon Appetit, serves 4)
4 Ears of Corn
4 cups of Milk (I used skim)
3 Tbsp Olive Oil
1 Yellow Onion,
3 cloves Garlic
3 Carrots
1 1/2 cups Water
1/2 cup Half & Half (or Cream)
3-4 sprigs Thyme
1 Bay Leaf
S&P
Sour Cream, Yogurt, or Creme Fraiche for garnish

Slice the kernels off of the cobs and put aside. Put the leftover cobs and milk in a large saucepan and bring to a boil. Reduce and simmer 10 minutes. While simmering, dice the onion and garlic and saute in the Olive Oil until translucent. Peel the carrots and slice, adding to the onions. Also add the kernals and continue to saute until the vegetables are soft. Add the vegetables to the saucepan along with the water, half & half, thyme and bay leaf. Salt and Pepper liberally and stir to combine. Simmer over medium heat, covered, for 15-25 minutes. When done, remove and discard the cobs, the bay leaf, and the sprigs of thyme. Pour the rest of the mix into a blender and blend until desired consistency. Serve hot or cold, with your choice of garnish to mix in.

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