Corn Soup
Simmering the bare corn cobs in the broth is the key to this soup – it extracts a milky, sweet corn flavor that you can’t get any other way, creating a surprisingly rich base with very few ingredients.
Ingredients
- 1/4 cup coconut oil
- ~2 cups thinly sliced shallots
- 2 tsp minced garlic
- 8 cups chicken stock or vegetable stock
- 8 ears fresh sweet corn
- Salt and pepper
- 1/4 cup fresh basil, finely chopped
Prepare the Corn and Sauté the Shallots
Remove the husks and silk from the corn. Cut the kernels off seven of the cobs and set the kernels aside. Keep the seven bare cobs and the one remaining whole cob.
In a large pot over medium heat, add the coconut oil. Once melted, add the sliced shallots and cook, stirring frequently, until they have softened and started to caramelize, about ~10 minutes. Add the garlic and sauté for another ~30 seconds.
Simmer the Broth with Corn Cobs
Add the corn kernels to the pot, season with salt and pepper, and stir. Place the seven bare corn cobs and the one whole corn cob into the pot. Pour in the chicken stock to cover everything.
Bring the soup to a boil, then reduce the heat to medium-low and let it simmer, uncovered, for ~10 minutes. After ~10 minutes, remove the whole ear of corn and set it aside to cool.
Blend and Finish the Soup
Continue to simmer the soup for another ~10 minutes. Remove and discard the bare cobs. Let the soup cool slightly, then transfer it in batches to a blender and blend until completely smooth.
While the soup is blending, cut the corn kernels from the reserved cooled cob.
Return the blended soup to the pot, stir in the reserved corn kernels and the fresh basil. Taste and adjust seasoning with salt and pepper as needed.
Corn Soup
Ingredients
- 1/4 cup coconut oil
- ~2 cups thinly sliced shallots
- 2 tsp minced garlic
- 8 cups chicken stock or vegetable stock
- 8 ears fresh sweet corn
- Salt and pepper
- 1/4 cup fresh basil finely chopped
Method
- Remove husks and silk from 8 corn ears. Cut kernels from 7 ears, reserve cobs.
- Heat coconut oil in large pot over medium heat. Cook shallots until caramelized, 10 minutes.
- Add garlic, cook 30 seconds.
- Add corn kernels, salt, pepper, and all cobs (including one whole ear). Pour in stock.
- Bring to boil, reduce heat, simmer 10 minutes. Remove whole ear to cool.
- Simmer additional 10 minutes. Remove bare cobs.
- Cool slightly. Blend soup until smooth.
- Cut kernels from reserved cooled cob.
- Return soup to pot. Stir in reserved kernels and basil.
- Season to taste.
