Chef Jeremy Sewall takes a summer staple to the next, tasty level in this simple recipe for corn soup. Whip up a batch and enjoy on a cool summer evening or stock up the freezer to enjoy the flavors of the season throughout the year.
- 2 shallots, sliced
- 1 white onion, sliced
- 1 white leek, sliced and washed
- 6 ears corn
- 1 potato, peeled and chopped
- 1 cup heavy cream
- 3 tablespoons olive oil
- Shave all of the corn off the cob and set aside.
- Put the cobs in a pot and cover with cold water.
- Let the cobs cook for 30 minutes.
- Strain the corn stock and set aside, for use later.
- Sweat the onion, leek, shallots and potato in olive oil over medium heat for about 5 minutes.
- Then add the corn and cook for three minutes while stirring frequently; make sure vegetables are somewhat colorless and slightly translucent.
- Take the corn stock that you had previously set aside and add it to the vegetables covering everything by about two inches.
- Simmer this for about 10 minutes, add the cream and simmer for 10 minutes more.
- Remove it from the heat and let it sit for about an hour at room temperature.
- Puree it thoroughly, using a blender or food processor.
- Strain and chill.
- Salt and pepper to season to taste and heat through as needed.