Corn soup is a soup made of corn (typically sweetcorn). It was normally made in corn-producing areas of the world, but is now widespread because of greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning — this varies by region.
- 2 tbsp extra virgin olive oil
- ½ cup yellow onion diced
- 4 ears of corn shucked
- 1 garlic clove minced
- 2 cups chicken stock
- ½ cup water
- 3/4 cup heavy cream
- Salt and pepper to taste
- Chives finely chopped for garnish
Sauté onion and garlic on medium heat until translucent. Add shucked corn and sauté for 3 minutes.
Add chicken stock, water, and add the corn cobs to the pot of soup.
Simmer on medium heat for 15 minutes.
Remove half of the soup and puree in a blender. Add the pureed soup back to the pan, and then add the heavy cream, and season with salt and pepper.
Garnish with a drizzle of olive oil, and chives.
If the soup is too runny, bring to a light boil to reduce soup.
If the soup is too thick, add water to thin it out.