Prep 20 mins
Cook 20 mins
This recipe originally appeared in the cookbook, A Taste of Quebec, and attributed to Renard Jacques, chef at Auberge Benedict Arnold in St. Georges. Although I am presenting it with it's original ingredients, when I made this I replaced the heavy cream with nonfat plain yogurt thinned a bit with low fat milk. The yogurt adds a slight tangy flavor to the soup.
- Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender.
- Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
- Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste.
- Reheat until piping hot.
I think this is great! I've never had a pureed corn soup before. It's a nice texture, since the corn kernels don't completely puree. I used frozen corn, and I doubled my amount of onion. I took your healthy suggestion and used nonfat plain yogurt (without thinning it) in place of the heavy cream, and I was pleased with the taste. I think low fat sour cream would work, too. I'll make this again; thanx for sharing!
This is really good. I used 3-11 oz cans of corn because that is what I had and it was just fine. So step 1 took hardly anytime since the corn was already cooked. I used 1/2 and 1/2 instead of cream Served this with a nice light salad, great dinner! Thanks.