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My review
Chef John's Just Corn Soup
Chef John
"This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need."
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Ingredients
45 m servings 150 calsOriginal recipe yields 4 servings (4 small bowls soup)
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Directions
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- After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
- Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
- Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.
Nutrition Facts
Per Serving: 150 calories; 7.1 g fat; 22 g carbohydrates; 3.8 g protein; 15 mg cholesterol; 605 mg sodium. Full nutrition
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Reviews
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9/9/2016
I did not read other reviews which is unusual for me... But this recipe was close to home to what i grew up with... This is a recipe that tastes like corn on the cob... My family loved as did I...
9/7/2016
Definitely not one of Chef John's best recipes. No texture. No flavour. Like pablum. There are way better corn soup recipes on this website. Don't waste your time on this one. But having said th...
8/17/2016
This soup delivers on fresh corn flavor, but my family found the texture a bit off. Even after blending the corn mixture for 2 minutes, it seemed to be very smooth, but as we later realized, the...