Recipe by kiwidutch
A make ahead, favorite smooth and creamy soup, so flavorful and refreshing
Top Review by *Parsley*
I was quite impressed with this soup. As I was cooking it, I thought it would be quite bland (because of no stock or broth) and thin and runny. After I blended it, I was pleasantly surprised. I did use fat free half and half but used the whipping cream. The texture is thin, but not too runny and it really relys on that whipping cream (so don't sub it out). The flavor is remarkable! It's a sweet, delicate corn flavor.... not bland at all. Thanx for sharing. I'll definitely be making this again.
- 3 tablespoons butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon flour
- 1 (10 ounce) package frozen whole kernel corn
- 1 cup whipping cream
- 2 cups half-and-half
- 2 tablespoons fresh parsley, chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 sprig fresh parsley (to garnish)
Directions See How It's Made
- On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
- At this point, the mixture can be covered and refrigerated and finished at a later date.
- When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
- Transfer the soup mixture to a blender or food processor and puree until smooth.
- Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
- Serve with a garnish of fresh parsley.