Creamy Corn Soup – There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? How about some creamy corn soup.
There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? Here is one suggestion we have for you.
Creamy Corn Soup
Ingredients:
- 1/2 teaspoon olive oil
- 1/3 cup chopped scallions
- 1 garlic clove, chopped
- 3 1/2 cups corn kernels, sheared from the cob
- 1 medium-sized tomato, seeded and diced
- 1 medium-sized potato, peeled and diced
- 5 cups milk
- 1 chicken bouillon cube
- 2 tablespoons chopped fresh cilantro, divided
- 1/4 cup sour cream
- salt and fresh pepper, to taste
- 3 oz (6 tbsp) crumbled cheese of your choice (feta, goat, gouda)
Preparation:
Heat up a large sized pot on medium-high. Add oil and sauté the scallions and garlic for just about 1 minute, until it softens. Add the corn, potatoes, tomatoes,milk, bouillon, and 1 tablespoon of cilantro. Bring everything to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 minutes (until the corn is tender) Stir occasionally.
Remove from heat. Put aside a half cup or more of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches. Caution: The mixture will be very hot, be careful not to burn yourself. Return the mixture to the pot.
Salt and pepper, to taste. Heat on a low heat for just a few minutes. Stir occasionally.
Add some of the corn kernels and crumbled cheese onto each bowled serving. Top with fresh cilantro. Makes 6 servings. Enjoy.
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Got Leftovers? Here are more recipes for your leftovers from a B&M catered event.
