Amazingly Good Corn Soup Made from Fresh Corn

Name: Amazingly Good Corn Soup Made from Fresh Corn
Cuisine: American
Ingredients: 3 medium ● Fresh corn on the cob; 1/2 ● Onion; 30 grams ● Butter; 400 ml plus Milk; 50 ml Heavy cream (if you have some); 1 tbsp Butter; 1 tbsp Flour; 1 Salt and pepper

cookpad.japan @cookpad_jp

My mother used to make this for me!

The ● ingredients are for two batches of soup. Please adjust the concentration, thickness and amount to taste.
If you scrape the corn kernels off with a knife you won't get any of the thin skin, but the kernels will go flying so be careful. For an easy-to-make amount. Recipe by Nico

My mother used to make this for me!

cookpad.japan @cookpad_jp

My mother used to make this for me!

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Ingredients

3 medium● Fresh corn on the cob
1/2● Onion
30 grams● Butter
From this point on all the ingredients are for one batch of soup using 1/2 of the ingredients listed above.
400 mlplus Milk
50 mlHeavy cream (if you have some)
The beurre manié:
1 tbspButter
1 tbspFlour
1Salt and pepper

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Steps

1

Make cuts in each corn cob as shown in between the rows of kernels. Make cuts between each row of kernels on both cobs.
2

Scrape one of the corn cobs with the back side of a kitchen knife to remove the insides of the corn only, leaving the skins. Remove the whole kernels with the blade of the knife from the other cob.
3

This is what was removed from the corn cobs. Finely chop the onions and saute in butter over low heat until transparent, then add the corn and continue sauteeing.
4

When the corn is cooked through and turns a nice yellow in color it's done. You can freeze half of this mixture in a ziplock bag. We'll make the rest into soup.
5

Add 300 ml of milk to the pan that the cooked corn mixture is in, and simmer over low heat. Take care not to let it burn!
6

Make the beurre manié (literally, "kneaded" butter). Put the butter (1 tablespoon) into a heatproof container and melt in the microwave. Add the flour and mix well.
7

Add the beurre manié to the pan little by little to thicken the soup. Add the rest of the milk and the heavy cream, and adjust the thickness.
8

When the soup is the constency you like, season with salt and pepper to taste and it's done.
9

If you reduce the amount of milk drastically, the soup will be thick even without added thickener. If you want a really rich version!
10

The corn and onion add a lot of sweetness, so this tastes best if you are generous with the salt. If you find the flavor lacking, add a tiny bit of soup stock granules.