Corn Soup

4 cobs of fresh corn (you can also make it with frozen corn), with the kernels cut from the cobs; use the back of the knife to scrape all the “milk” into the pan

½ onion, minced

4 T. butter

1-2 c. milk

¼ t. Cayenne pepper

Salt and pepper to taste

Melt butter in a heavy saucepan and add the onion. Saute the onion until soft, about five minutes. Add the corn kernels and saute another five minutes. Remove from the heat, add one cup of milk and puree to your liking. Add enough more milk to make it soup-like - as thick as you like it. If you choose, pour the mixture into a sieve to remove most of the solids. If you like a more rustic soup, just puree to your taste. Heat gently for a few minutes, and season to taste.

Riffs on corn soup:

Use grilled corn cut from the cob (an unbelievable smoky flavor)

Add roasted sweet peppers

Add a bit of garlic when you saute your onions

Use leeks instead of onions

Serve with a swirl of habanero or other hot sauce

Serve with crumbled crisp bacon across the top

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