Cream of Corn Soup

Introduction: Cream of Corn Soup

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Reminescent of corn chowder, this cream of corn soup features simple ingredients: fresh corn from the farmer's market or the local produce section, rich cream, and a helping of sea salt. By sauteeing the corn on the stove in butter before pureeing, it takes on a deep, roasted flavor. The soup is refreshing cold, with a garnish of cilantro and chipotle for an additional kick, or hot, as a weeknight chowder topped with a pat of butter and a side of crunchy bread.

Cream of Corn Soup

Serves 4


1 pound fresh corn kernels, cut off the husk

1 tablespoon butter

1/2 cup water

1 teaspoon sea salt

1/3 cup cream

2/3 cup water


1. Melt the butter with the sea salt in a nonstick pan. Saute the corn until soft.

2. Add the 1/2 cup water and simmer until the liquid is reduced.

3. Add all ingredients to a blender and puree.

4. Garnish as desired and serve.

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