creamy corn soup

Martha Stewart + 4 ingredient recipe = the impossible, right? Seriously, I didn't know such a thing existed. I'm trying it tonight. Unfortunately, I'll be using frozen corn...

Creamy Corn Soup

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Everyday Food, Volume 14 July/August 2004

• Prep Time20 minutes
• Total Time25 minutes
• YieldServes 8

Ingredients

16 ears yellow corn

• 4 tablespoons butter (cut into small pieces)
• 1 tablespoon coarse salt
• Tortilla chips (optional)
• Lime wedges (optional)
• Scallions sliced (optional)

Directions

1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.

2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.

3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired. Or let cool, then freeze in individual servings; reheat over medium-low (or in microwave).

   Photo and recipe via.

   
   

   For a fancier corn soup, this one looks delightful: via Bon Appetite.