Fresh Corn Soup
Fresh shucked Corn Soup. Corn cut straight from the cob and sautéed lightly with some onion and shallot and a little bit of garlic. Simple. Seasonal. So delicious. I love to add the finishing touches at the end with a bit of crunchy pancetta and chopped jalapeno. But you could add fresh crab and a dash of hot sauce instead. Or just a little bit of fresh corn. Or….just lemon juice. It’s all up to you. Kind of like a taco bar. Just put this out with a few fixins and that’s all you need. Or serve this Corn Soup in a mini-shot glass all lined up on a platter for an elegant presentation. That’s the great thing about this soup…it can be simple or it can be fancy. No matter what though it is seasonal, fresh, and delicious. Made a day ahead and it’s even better.
Corn is fresh and seasonal right now so it’s perfect for a summer soup. I made the mistake of blending it once but not pushing it through a fine mesh sieve and it was a bit thick and gummy. So I definitely recommend taking that step. And by adding the water first to thin the soup but the heavy cream after the fact, you get the right consistency with a nice creamy texture. Just trust me on that one….I’ve tried it both ways. I am saving you a learning curve.
All in all I’d say this soup is adaptable to any palate. You can make it what you want. A clean, elegant, completely purist summer corn soup….or more of a mash up with pancetta and jalapeno. Or fresh crab. Or…..
- 3 ears corn, husked
- 1 cup yellow onion, roughly chopped
- 1/4 cup shallot, roughly chopped
- 1 large clove garlic, roughly chopped
- 1 Tablespoons olive oil
- 1 1/2 cups water
- 1/3 cup heavy cream
- 1 1/4 teaspoons Kosher salt
- Crispy pancetta for garnish
- In a soup pot set over medium heat add 1 Tablespoon olive oil. When hot add the onion and shallot. Season with salt and pepper and cook until tender. About 5 minutes.
- Add in the garlic and the fresh corn. Continue to cook until the corn is tender. Try to get a bit of color on the bottom layer of the pan by not over mxining.
- Add in the 1 1/2 cups water. Cook for about 5-10 more minutes. Cool slightly and add to the blender. Carfefully blend until smooth. Run through a fine mesh sieve. Add heavy cream. Taste for seasoning. S
- Top with crispy pancetta and jalapen or other toppings