Some of my fondest childhood memories are summer in Ohio with my Grandparents and Aunt. My Grandma Maggie was an amazing cook, and so many memories in the kitchen together, dishes and flavors are forefront to those amazing summers-crisp fresh picked green beans from the garden, making homemade ice cream with blackberries from the patch, huge, sliced tomatoes with just a bit of salt- they didn't need anything else- and corn. Ohio corn is just delicious! This soup is all about the sweetness of the corn, and so refreshing, with just a bit of creaminess.
My daughter made this recipe at summer camp in cooking club, and LOVED it, so we made it together, and I am so glad we did! It is super easy to make, uses only a few simple ingredients, and is everything you want in a summer soup.
Summer Creamy Corn Soup:
Pour one bag (12 oz) of frozen corn in a bowl or collider and let thaw. You can of course use fresh corn as well. Just boil the cobs, and then cut off the kernels.
Prepare the following:
Chop 1 onion
Chop 2 cloves of garlic
3. Once the corn is thawed (or cooked), Using a large pot, heat 1 tablespoon olive oil, on medium heat.
4. Add the onion and sauté for about 5 minutes.
5. Add the chopped garlic and sauté for about 30 seconds.
6. Add the corn to the pot and cook for 5 minutes, with the onion and garlic.
7. Pour in 6 cups of chicken stock - I used low sodium.
8. Let simmer for 15 minutes.
9. Remove from heat, and in small batches pour the corn soup in the blender and puree. Add the pureed soup back to the pot.
10. Once all the pureed soup has been added back to the pot, heat on medium and stir in 1 cup fat-free half and half. Simmer and stir till fully heated and combined, about 5 minutes. Then just salt and pepper and taste, and you are ready to serve!
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