Corn Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 cups corn (or 6 ears fresh corn)
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 teaspoons flour
- 1 cup chicken stock
- 1 cup half-and-half cream
- 1⁄2 teaspoon salt (more to taste)
- 1⁄2 teaspoon black pepper
- 2 tablespoons fresh flat leaf parsley, coarsely chopped
- 1 ounce parmesan cheese, grated
directions
- If using fresh corn: remove kernels from cobs into bowls. Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
- Heat butter in med saucepan over med heat.
- When melted and bubbling, add shallots.
- Cook, stirring until soft and translucent.
- Add corn, and flour.
- Cook stirring 1 minute.
- Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
- Add cream; cook mixture until thick and creamy, about 4 min more.
- Remove from heat; stir in salt, pepper, herbs, and cheese.
- Garnish with additional parmensan.
- ENJOY!
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RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!