Summer Corn Soup with Fresh Basil

“One of the most enjoyed eats of summer is corn on the cob. Here’s another way to get that intense summer corn flavor in a soup that is as delicious cold as it is warmed. It is creamy without cream and has all that succulent flavor of the season’s best corn on the cob.”

– Carolyn

Method

1. Set 4 ears of corn aside. Use a knife to cut the kernels off the remaining 8 ears of corn, then break the cobs in half. Set aside.
2. In a very large pot, melt the butter and add chopped shallots. Cook over medium-low heat until soft, about 8 minutes. 
3. Add the chicken stock, corn kernels, broken cobs, 4 whole ears of corn, salt and pepper to the pot. Bring to a boil, then reduce heat to a simmer for 10 minutes, uncovered. 
4. Remove the 4 whole ears of corn and set aside to cool. 
5. Cook the soup for an additional 10 minutes more, then remove the broken cobs from the pot and discard.
6. Off the heat, use an immersion blender to puree the soup until very smooth, or if you have a blender you can puree in that. If using a blender, take the cap off and hold a clean cloth over the opening to allow the steam to come out. 
7. Pour pureed soup into a clean pot. Using a knife, cut the kernels off the 4 cooled whole corn cobs and add to the soup along with the basil. You could also add finely chopped thyme in addition to the basil if you have it. 
8. Serve hot or cold.

Tips

• This soup is delicious with some fresh sauteed red peppers, or chopped tomatoes or best of all, shredded crab meat.
• I love to make a double batch of it just before corn season is over and freeze it for later. Nothing better than this delicious taste of summer when the late fall winds and rain come.
• Freezes beautifully for 3 months. 

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If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!