Recipe by Surfsider
I'd like to share this corn soup recipe because it uses the corn cooking water to make the stock. In that way, it's a little different from other corn soup recipes on Zaar. I always buy twice as much corn as I need when it's plentiful so I can have some as corn on the cob or as fritters, and use the rest for this soup. The soup can be frozen successfully.
Top Review by Chef @Oz
I'm reluctant to rate this as we had mixed responses at the dinner table. Half the family loved it, half thought it was ordinary. I think it is the style of soup that is the issue. This is quite a light soup, not a heavy chowder style. I personally really liked it and I thought using the cooking water was a great idea.
- 2 ears corn (silk removed but still on the cob)
- 2 pints water
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 onions, chopped
- 2 slices bacon, chopped
- 3 potatoes, peeled
- 1 tablespoon chopped parsley
Directions See How It's Made
- Cook the corn in simmering water for about 10 minutes.
- Remove the corn from the water WITH TONGS.
- Strip the kernels from the cobs and set the kernels aside.
- Chop the stripped cobs into 3 or 4 pieces and put them back into the simmering water.
- Continue to simmer them for about an hour to make a good corn stock.
- Drain the stock into a bowl through a fine strainer there is usually some silk left in the water- and reserve it.
- Melt the butter in a saucepan.
- Add the chopped onions, the garlic and the bacon and soften them over a gentle heat.
- Chop the potatoes into½ inch dice and add them to the pan.
- Let them take up a little of the butter& onion flavour.
- Add the reserved corn stock and the corn kernels (and additional water if necessary).
- Cook until the potatoes are soft.
- Allow the soup to cool and then blend lightly.
- Season to taste, top with parsley and serve.