This soup is a little more time intensive than some I make, since it has a few more steps. But, it is definitely worth it.And remember, nothing I make is hard. I don’t cook hard. Easy does it for me!
When it is not fresh corn season, I use frozen corn. Either buy the frozen large ears and cut the corn kernels from six cobs or buy two packages of frozen white corn already cut off the cob. This is a very forgiving soup re quantities.
Sharon’s Fresh Corn Soup (Serves 6-8)
1 c chopped onions
½ c diced carrots
½ c diced celery
½ red pepper, chopped
3 T butter
5-6 ears of corn
4 cups broth (veggie or chicken)
2 t rosemary (or tarragon or curry)
2 cloves garlic, minced
¼ t red pepper flakes
1 can evaporated milk
salt/pepper to taste
In a large saucepan or skillet, saute onions, carrots, celery, and red pepper in butter until onions are translucent and other veggies al dente. Cut corn off cobs (or open packages of frozen corn kernels).
Add corn, broth, rosemary, garlic, and red pepper flakes. Bring just to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Stir in evaporated milk; heat through, stirring occasionally. Season with salt and pepper.
I love to serve this soup to company or family. It is always delicious. Have some crusty bread and a fruit salad, and you have a wonderful meal.
DH’s rating: 5 Tongues Up (out of 5) I’m going to have to go some to meet this rating on another soup!