Corn soup
2019-09-26
Fresh non-GMO sweet corn tastes wonderful, both raw and cooked. It really doesn’t need extra spices. Use yellow corn to make a yellow soup and white corn for a cream-colored soup.
recipe adapted / adopted from this page.
Pic1: yellow cream of corn soup - internet picturePic2: 2019-09-26 — white cream of corn soup
INGREDIENTS
This is what you need for 4 servings:
- 6 ears of fresh corn, peeled, cleaned
- S&P
Directions
- Boil the corn ears for 30 minutes in lightly salted water.
-
Optional:
- Add a chicken leg or some chicken bouillon.
- Remove the cob. Reserve the corn broth.
- Allow the cobs to cool enough to be handled safely. Cut the kernels from the cob.
-
Transfer ¾ of the kernels to a 2-qt. saucepan.
Reserve the remainder of the kernels. - Add enough corn broth to cover them all.
- Add S&P to taste.
- Bring to a boil over medium heat.
- Use a stick blender to liquefy the soup.
-
If too thick, add corn broth until you reach the desired consistency.
Freeze the remainder of the broth for later use. - Stir in the reserved kernels. (Pic8)
- Serve and enjoy.
-
Optional:
- Add 1 tbsp. cream to each bowl.
b. picture directions
1. cream of yellow corn
Pic3: shuck the cornPic4: done
Pic5: boil
Pic6: pureePic7: simmer
Pic8: add reserved kernels
2. cream of white corn
2019-09-26
Pic9: simmerPic10: blend
Pic11: reheat
3. with ham
2019-09-26
Pic12: chopPic13: stir-fry
Pic14: stir-fry with corn
Pic15: add to soupPic16: mix & serve
Pic17: enjoy
c. Corn Soup on the Internet
Corn soup is international, and each country / region has its own variation on a theme.
All the pictures on this page were borrowed from the internet, no sources available.
Pic1: creamed yellow cornPic2: white corn
Pic3: corn + tomato
Pic4: JamaicanPic5: Thai
Pic6: Chinese
Pic7: MexicanPic8: Philippine
Pic9: red Cajun
Pic10: corn + sweet peaPic11: corn + zucchini
Pic12: white Cajun