I found this in Gourmet Magazine last year. It's a terrific way to use up the last of the fresh corn, serve a crowd, and keep it simple to boot! Great served, hot, at room temperature, or even sort of "coolish".
Serves: 6
Prep.Time: 35 minues
8 cups fresh corn kernels (10-14 ears)
1 tablespoon kosher or sea salt
6 cups water
1/4 cup chopped fresh chives
Simmer corn with salt in water, covered, 20 minutes or until very tender. Puree soup in batches in a blender until very smooth (use caution blending hot liquids). Pour puree through a coarse sieve, pressing on solids, into a saucepan. Reheat soup, stirring a few minutes. If soup is too thick, thin with a little cream or water. Serve sprinkled with chives.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved