Late Summer Corn Soup

  • 4 tablespoons unsalted butter
  • 1  cup shallots (sliced into rings)
  • 1 jalapeño
  • 6 cups low-sodium vegetable broth
  • 6 ears fresh corn
  • Salt
  • Freshly ground pepper
  • Fresh Basil

  1. Remove the husks from the corn. Set one of the ears aside. Remove the kernels off the other 5 cobs and then break them into halves.
  2. Melt the butter in a large bot and cook the shallots until soft and translucent. Add in the jalapeño.
  3. Add in the vegetable broth, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil then reduce to a simmer.
  4. Once cooked, removed the whole ear of corn and set aside to cool. Then remove the broken cobs from the pot and throw away.
  5. Remove from the heat and use an immersion blender until smooth.
  6. Once cool enough to touch, remove the kernels from the cooked cob you set aside. Put the kernels into the pureed pot.
  7. Serve with fresh basil.

This recipe is originally from "Once Upon a Chef" with some minor edits.

luv this dish