Fresh Corn Soup prepared from the corn cobs, corn husks and corn kernels is chock full of flavor. When the corn, caramelized onions and potato are simmered and puréed together, they yield a delicious Spring/Summer Corn Soup that is a beautiful butter yellow in color. Make this soup at least a day in advance, so the flavors have a chance to mellow.
Fresh Corn Soup is delicious either hot or cold. I don’t like it at room temperature. If you’re serving it cold, be sure it is refrigerated overnight and the soup is very cold. If you prefer it hot, make it very hot. I love it both ways. Add snipped fresh chives or scallions and homemade croutons right before serving. Enjoy!
For a recipe based on canned corn rather than fresh, try this: Corn Pudding
Prep time: 30 minutes
