Recipes

My hearts breaks when corn season begins to end, and with the end of September looming, I am trying to eat as much fresh corn as possible. This simple soup recipe is just that – loads of fresh corn blended with a little milk and cream. If you really love corn, this soup does the trick. I served mine with some crispy bacon and toasted pumpkin seeds.

Fresh Corn Soup
Servings: 8
Serving Size: 1 cup
Nutritional Info: 123.2 calories, 2.9 g of fat,22.3 g of carbohydrates, 3.1 g of fiber 5.2 g of protein * 4 P+

Ingredients
1 tbsp olive oil
8 ears of fresh corn, cut off the cob
2 stalks celery, chopped
2 carrots, chopped
1 whole onion, chopped
3 garlic cloves, minced
2 cups vegetable stock (plus more to thin if needed)
bay leaf
1.5 cups skim milk
1/2 cup cream
bay leaf
Salt and pepper to taste

Instructions
1. Heat olive oil over low-medium heat in a large soup pot. Once it is warm, add the carrots, celery, onion, and garlic. Cook for 6-8 minutes or until vegetables begin to soften. Add 1/2 of the corn, the bay leaf, and the vegetable broth to the mixture. Let cook for an additional 7-10 minutes or until the vegetables are cooked through.

2. Remove the bay leaf and add all the content of the soup to a blender. Blend until completely smooth. If you want a very smooth texture, push through a sieve after blending.

3. Return the corn puree to the soup pot and add the milk, cream, and fresh corn. Let cook for 7-10 minutes over low heat or until the corn softens to your liking. I like mine a little crispy. Add salt and pepper and stir in any additional vegetable broth until you get the consistency you like. Enjoy.