Corn Soup



Really delicious soup! Really brings out the sweetness of corn.


Corn Soup

Serves 4


3 ears corn, husked

3 cups milk

2 Tbs. butter

1 onion, chopped

1 celery stalk, sliced

1 carrot, sliced

1 garlic clove, chopped

2 cups water

2 thyme sprigs

2 rosemary sprigs

1 bay leaf

1 jalapeno, chopped

1 green onion, sliced

2 bacon strips

crème fraiche



Strip kernels from cobs. I cut the cobs in half then strip them. Save a ¼ cup of kernels for garnish. Put cobs in saucepan and pour in milk. Bring to a boil then turn off heat and let steep. Melt butter in soup pot. Add onion and some salt. Cook for about 5 minutes until onions are soft. Add celery, carrot, garlic and corn kernels. Season with some salt and pepper. Cook till vegetables are soft about 10 minutes. Add water, milk, corncobs with herbs and some salt. Bring to a boil, then lower the hear and partially cover. Let simmer for 20 minutes. Meanwhile, cook bacon strips till crispy and mix with chopped jalapeno, green onion, and corn. Taste soup and season with salt and pepper. Remove corn cobs and herbs. Puree soup with immersion blender. Then push soup through a strainer press down on solids to squeeze all liquid out. Heat soup more if needed. Serve with garnish and a dollop of crème fraiche.


Inspired by Around My French Table


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