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Corn Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 345 kcal
Ingredients
- 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
Instructions
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Sauté onion and garlic on medium heat until translucent. Add shucked corn and sauté for 3 minutes.
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Add chicken stock, water, and add the corn cobs to the pot of soup.
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Simmer on medium heat for 15 minutes.
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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.
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Garnish with a drizzle of olive oil, and chives.
Recipe Notes
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.