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Recipe for Easy Fresh Corn Soup
2 ears fresh corn (note 1)
½ small yellow onion (about 50g), peeled and diced
1 clove garlic, peeled and minced
500ml homemade chicken stock (note 2)
15g butter (salted or unsalted)
Salt (If use salted butter, less salt is required)
Freshly ground pepper
- Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Then cut the cobs into 4 or 5 pieces.
- Melt the butter in a large pot over medium-low heat. Add the onion and garlic, and sauté, stirring frequently, until soft and translucent.
- Add the kernels and stir for another 1 minute.
- Add the stock and pieces of cobs to the pot. Bring to the boil, reduce the heat to medium-low, cover, and simmer for 15 minutes.
- Remove pieces of cobs and set aside to cool. Use a spoon to scrape the cobs to extract the remaining bits of corn kernels, and add them to the soup. Discard the kernels.
- Scoop out some corns (optional) and blend the rest of the soup until smooth. Return the reserved corns to the blended soup. Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin it with water or stock. If it’s too thin, cook for a further 5 minutes over medium heat until thickened.
- Heat through the soup and serve hot.
- You can frozen sweet corns. But, fresh is always best.
- You can substitute chicken stock with vegetable stock or water. You can also add 2-3 tablespoons of fresh milk towards the last 5 minutes of simmering.
- You can blend the soup with hand immersion blender or food blender.
- There is no need to add cornstarch to thicken the soup as this soup will become thick after blending.
- After the soup has completely cooled down, it can be frozen for 2 weeks. When you want to consume it, reheat and serve.