Corn-Off-The-Cob Soup

Makes about 8 servings of 1.25 to 1.5c

If you have ever cut fresh corn off the cob, you know how different it is from the canned or frozen stuff out there.  This recipe calls for some freshly cut kernels, and also for some fresh cream-style corn off the cob.  There is a utensil that does the “creaming” for you — it’s not actually a matter of adding cream (though a little is sometimes welcome…. 😀

This is the best cutter I've found for getting fresh corn off cob along with all that yummy milky corn juice. Try a couple of ears prepared with just a dash of sugar, a dash or salt -- and heat to cook until tender (about 10 minutes over med. heat) -- add a dab of real butter once the corn is done, and the result is amazing cream-style corn.

2 c fresh corn kernels cut off the cob with a sharp knife
3 c fresh “cream-style” corn cut off the cob
2/3 c sweet onion (Vidalia) -minced fine
1 t fresh rubbed sage
1/2 c poblano pepper, seeded and minced
1 small carrot (about 2 oz) grated
1/2 c butter
2 T olive oil
2 T sugar
1 c chicken stock
1 c whole milk
2 c water
salt and pepper to taste

  • cut your corn kernels and creamed corn off the cob and set aside.
  • melt butter and add olive oil.  When hot, sauté onions slowly (this should take about 20-30 minutes) until caramelized
  • add carrots, sage, and poblano pepper and continue to sauté 3-5 minutes until tender.  once all veggies are tender, add stock and water to deglaze the pan.
  • add remaining ingredients except milk, and bring the pot to a boil.  Reduce the heat to a low boil/simmer, and cover for 25-35 minutes, stirring occasionally to prevent sticking.
  • add milk to the pot and adjust seasoning to taste; return to a near boil.
  • drop a lump of cold butter (about 1/2 t) onto the top of each bowl as it is served.

And that’s about it.  This recipe cooks up fast, tastes great, and will satisfy as a late summer or early fall supper. (Try it with fresh cornbread….)

–For a slightly spicier “southwest” version of the soup, use minced (seeded) jalapenos, or Hatch green chilis instead of poblanos.  For an even spicier version, mince chipotle chilis as well (about 1/4 c.), or add canned chilis in adobo sauce.

–Another slight change of taste can be had by roasting your ears for whole corn kernels (in the shuck and wrapped in foil) on the grill before removing the whole kernels from the cob.  This usually takes about 15 minutes, depending on how hot your grill is.  Then, just shuck the corn and remove the grilled kernels from the cob with a sharp knife.  This will give your soup a slightly smokey taste to go with southwest flavors.

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