Corn Soup

Helga Glaesel de BlandingMay 17, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I tried this recipe as an alternative to serve corn. I liked that it required few ingredients and that the procedure was so easy, it is perfect for my busy weekday cooking. This recipe is enough for 8 servings, you can easily divide the recipe to suit your quantity needs, or you can freeze half of it for another day. It keeps for up to 6 months!

If you would like to know about the health benefits of corn, go to our published post here. You ‘ll find interesting information as well as a round-up of some of our recipes containing corn.

Helga

Corn Soup

Recipe Adapted from Martha Stewart
Serves 8

Ingredients:
16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon sugar
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

Procedure:

Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, paprika, pepper, sugar, and salt until butter is melted and soup is heated through, about 5 minutes.
Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Have you made this recipe?

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