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Golden Summer Corn Soup

Golden Summer Corn Soup

  By RFChef  

January 30, 2013

  • Yields: 4 Servings
Golden Summer Corn Soup

Directions

1Cut kernels from cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.

2Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

3Add vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.

4Pour soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.

source: Family Features

Ingredients

1 package (16 ounces) fresh corn with husks removed (4 medium ears)

2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

1 carrot, peeled and sliced

1 celery stalk, sliced

2 large cloves garlic, chopped

Kosher salt and ground black pepper

1 cup water

2 large sprigs fresh thyme

Light sour cream or crème fraîche (optional)

Chopped fresh chives for garnish (optional)

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