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
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.