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 picture
— white cream of corn soup
This is what you need for 4 servings:
6 ears of fresh corn,
Boil the corn ears for 30 minutes in lightly salted water.
- 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.
- Add 1 tbsp. cream to each bowl.
Pic3: shuck the corn
Pic8: add reserved kernels
Pic14: stir-fry with corn
Pic15: add to soup
Pic16: mix & serve
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 corn
Pic2: white corn
Pic3: corn + tomato
Pic9: red Cajun
Pic10: corn + sweet pea
Pic11: corn + zucchini
Pic12: white Cajun