This post will be short and sweet….just like the brief window for summer corn. The recipe comes from Martha’s Stewart’s PBS show “Cooking School”, which if you haven’t seen it, is masterfully produced. Martha’s instruction is concisely detailed and her commentary is informative in an approachable way. I personally love how relaxed and focused the show is versus the hyper, over-the-top gimmicky food shows that seem to be flowing out of the TV lately.
I hadn’t intended to post this soup (as evidenced by the image drought) and for the life of me I’m not sure why. However, I quickly changed my tune after spooning it out of the pot for a taste test. It’s a simple chowder. Fresh, sweet and composed of minimal ingredients so as not to overshadow the corn’s delicate flavor. It’s creamy because it’s been mostly pureed, although it is finished with a minimal amount of half and half. Right before serving, snip some fresh chives for garnish- their oniony zip will nicely contrast the sweetness of the corn.
If you are looking for a complete meal idea, I made Garlic Roasted Potatoes with Spinach and Eggs to go along side. Almost forgot to mention….this soup smells like fresh plucked corn and its gorgeous pale yellow hue simply beckons. It’s a treat to all your senses. Please breath it in before you take that first bite…it will only make it better.
Slightly adapted from Martha Stewart.
I wasn’t happy with the fresh corn in the market, so I begrudglingly used frozen. I know it’s a perfectly acceptable substitute and my end result wasn’t compromised in the least, but I really wanted to shuck corn! Let me know when you make this and I’ll come by and do the honors.
- 4 TBSP unsalted butter
- 2 cups white onion, diced (about 1 large)
- 6 sprigs fresh thyme wrapped in cheesecloth and bound with twine
- 5 cups yellow corn (frozen or fresh)
- 4 cups homemade chicken broth
- 1 lb red new potatoes, cut into 1/2" discs
- 3/4 cup half-and-half
- kosher salt
- freshly ground black pepper
- fresh chives for serving
- Melt butter in a Dutch oven (I used a 6.75 quart) over medium-low heat.
- Add onion, thyme, corn and season with salt.
- Cook for 20 minutes. Stir occasionally. Do not let the onions brown.
- Pour in the stock, add the potatoes and then bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Extract the thyme and discard.
- Remove 3-4 cups of the soup and set aside.
- Using an immersion blender, puree the soup until smooth.
- Return the reserved soup to the pot along with the half and half. Stir and gently heat.
- Add salt and pepper to taste.
- Serve with freshly snipped chives.