Creamy Sweet Corn Soup

Spring means fresh sweet corn is finally back in season! In cooking lately, I've been trying to highlight the simple flavors of food instead of my usual 25,000 ingredients per recipe, so this soup really exemplifies my attempt at simplicity.

I remember watching John Folse's cooking show on Public Television as a kid and he shared a story about how his grandmother never wasted anything; coercing every drop of flavor out of whatever ingredients she used. My inspiration here was from one of my favorites, Shrimp and Corn Soup, but I wanted to edit things down and make a soup that captured the pure essence of sweet corn. I also lightened up the recipe by using skim milk instead of the heavy cream that usually goes into soups like these. Believe it or not, this didn't really compromise the usual velvety texture as much as you'd think. What's my secret? Pureeing the corn, straining the soup, then letting it simmer for an additional 30 minutes gives it a very satisfying richness--without any added fat!

This recipe involves making a "corn cob stock" instead of using more traditional vegetable or chicken stock. I wanted to squeeze every last kernel (pun intended!) of flavor from the corn cobs instead of just tossing them in the trash. It doesn't take that much extra time or effort and the added step is well worth it. Besides, this stock smells heavenly and shows off the sweet goodness even before adding the corn kernels, so please set aside 30 minutes to make it!

This basic sweet corn soup is perfect as is, but can also be a base for whatever additions you like.

Corn Chowder: add potatoes and bacon
Cajun Corn Soup: add green peppers, celery and sausage
Mexican Corn Soup: cilantro, lime, chicken, tomatoes, green chiles

Adrienne's Dad even suggested topping it with lump crab meat. I could go on and on, but I think you get the idea. Enjoy!

Creamy Sweet Corn Soup
Serves 2-3

2 Tbsp unsalted butter
2 Tbsp olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/4 cup all-purpose flour
6 ears fresh sweet corn
4 cups water
2 cups skim milk
salt and pepper

1. Shuck corn and cut kernels from the cobs and set aside cobs and kernels in separate bowls.

2. Saute onion in butter and garlic on low until translucent, about 10 minutes. Add garlic and cook for an additional two minutes. Add flour and stir constantly for about 4 minutes--do not let it brown--then whisk in the water and milk slowly to avoid lumps. Add the corn cobs (but not the kernels) and let simmer for about 30 minutes to get all of the flavor from the cobs.

3. Remove the corn cobs, add in the corn kernels and let simmer for about 10 minutes.

4. Puree the soup with an immersion blender, then strain soup and return to the pot.

5. Add more milk as needed, depending on how thin you like your soup. If you have time, it's best to let the soup simmer for an additional 30 minutes with the lid off.

6. Garnish with your choice of fresh herbs and other accompaniments and serve. (I garnished the soup with a squeeze of fresh lime juice and chives and served it with a side of toasted whole wheat tortilla strips seasoned with chili powder, cumin, paprika and salt.)

Optional Accompaniments:
lime
scallions or chives
cilantro
seasoned and toasted wheat tortilla strips
avocado
sauteed corn
sour cream
cheese