Chef John's Just Corn Soup
Ingredients45 m servings 150 cals
- 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.
Per Serving: 150 calories; 7.1 g fat; 22 g carbohydrates; 3.8 g protein; 15 mg cholesterol; 605 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...