As I previously reiterated, hot or cold, winter or summer, my appetite for soup is immutable. At our household, we always start off our week with a bowl of soup. Every week, we alternate flavors and use different ingredients. And this time, I prepared cream of corn soup. I used frozen corn out of convenience but feel free to use ears of corn cobs if you prefer. You can garnish your bowl with chopped scallions or leave it out altogether. Corn soup was originally created by Native American tribes and was a staple in their diet. As trading opened in the Americas, corn was distributed throughout the known world. Many cultures have adapted corn soup into their diet by adding ingredients indigenous to their area. Corn soup is a creamy, easy to make recipe; but be patient, it takes a while to cook.
For this recipe, you will need:
- 3 1/2 – 4 cups of frozen corn thawed
- 1 onion chopped
- 3 medium sized potatoes peeled and cubed
- 4 cups of vegetable broth
- 2 cups of skim/low fat milk
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of nutmeg
- Chopped green parts of scallions for garnish (optional
Heat the olive oil and butter in a large skillet over medium-high heat. Add onions and saute till caramelized Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the corn. Add pepper and nutmeg and stir until corn is mostly cooked through. Pour in vegetable broth and milk. Let the soup simmer for 15 to 20 minutes and then remove from heat. Using a hand blender, puree corn soup till smooth and creamy. Place the soup back on stove over medium heat to reheat the contents before serving. Taste and adjust with more salt and pepper, to your liking. Serve hot on bowls and garnish with chopped scallions.
yields 4-6 servings