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Park Slope Recipe by Tiny New York Kitchen: Victoria's Fresh Corn Soup

With the corn harvest in full swing, don't miss this recipe for corn soup made with freshly picked corn.

Victoria's Fresh Corn Soup

I am certainly enjoying the corn harvest and have been making all sorts of corn
dishes like corn salad, corn salsa, corn chowder, corn cakes and corn bread. Try making my corn soup with freshly picked corn. Make sure to use the fresh picked corn right away as it does have a tendency to lose some of its sweetness.

INGREDIENTS:

  • 1 Diced Onion
  • 3 Tablespoons Unsalted Butter
  • 4½ Cups Water
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 5 Ears Freshly Picked Corn
  • ½ Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper

 

DIRECTIONS:

Carefully cut the kernels off the ears of corn. To do this, stand each ear of corn upright on its wide end, then use a serrated knife to carefully saw down the length of the cob, rotating and repeating until all of the kernels are removed. Set the kernels aside. 

Melt the butter in a large heavy soup pot. Add the diced onion, lemon juice and ¼ cup of water. Cover and cook over a medium heat for 15 minutes. Add the rest of the water and bring to a boil. Add the corn kernels and simmer over a low heat for 10 minutes.

In batches puree in a blender or food processor. Pour the pureed soup through a mesh strainer back into the cooking pot. Add the salt and ½ teaspoon of freshly ground pepper. Stir and heat for 5 minutes over a medium heat.

Remove from the heat and ladle into serving bowls. Garnish with the remaining freshly ground pepper. Serves 4 people. 

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Parksloper September 20, 2012 at 07:12 PM
Sounds good. Love anything with corn in it. Two things, use the dull side of the knife up and down the cob after you remove the corn, to get all the milk out. So good. Also, invest in an immersion blender. So much easier/safer to blend in the pot than putting hot soup in a blender. Works like a charm.
Victoria Hart Glavin September 21, 2012 at 02:34 AM
Parksloper, I love your comment! Thanks so much for such great imput. Victoria
Parksloper September 21, 2012 at 06:52 PM
You're welcome Victoria, keep up the great recipes.

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