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Sweet Corn Soup Recipe
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Sweet Corn Soup
Summertime is here, no matter where you live in the country, that means its sweet corn season. I’m sure all of us have memories of sitting outside shucking corn at a BBQ. Seeing it on the picnic table piled high, steaming hot, slathered in butter brings me right back to my childhood.
Regular corn is grown all year long and actually left to dry on the plants, in the fields, before harvesting. But sweet corn, is a different variety all together, with a very high sugar content. Because of this, it is harvested quickly and must be consumed within days. Take advantage of the sweetest, juiciest corn of the year. Go to your local farmers market and stock up.
Right when you get it home, lay a kitchen towel down on a large cutting board (the towel will prevent the corn from flying everywhere) and take the kernels off the cob. Stand it up on the stem end and slide a sharp knife down the side slicing as you go. Place the corn in a large zip top bag and freeze. Whatever you do, don’t throw away those cobs! There’s a ton of flavor still left. This recipe will show you how to utilize the cobs to make a very easy soup.
Sweet Corn Soup
6 corn cobs, kernels removed
water to cover
1 Tbs. salt
2 cups of fresh corn
½ cup milk
2 sprigs of fresh thyme
salt and pepper to taste
Place corn cobs in a pot and cover with cold water. Add the 1 Tbs. of salt.
Boil the cobs for about 1 hour until the liquid has reduced to about 2 cups.
Discard the cobs and strain the liquid into a clean pot.
Add the fresh corn and cook until tender about 20 minutes.
Stir in milk and fresh thyme and take off heat, allow to cool for about 10 minutes.
When cooled slightly, puree in batches, in a blender. Be very careful to allow the steam to escape while blending. Always use caution when pureeing hot liquids.
Strain into a serving bowl. I like to leave a little bit of texture to the soup, but you may want it smooth. If this is the case, puree and strain very well.
Check for seasoning, adding more salt and pepper if needed.
Garnish with fresh thyme.
Serve warm or chilled, with a dollop of sour cream.
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