Fresh Corn Soup Recipes

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

FRESH CORN SOUP

Steps:

• Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
• Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
• Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
• Serve sprinkled with chives.

FRESH CORN AND TOMATO SOUP

Steps:

• In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.

FRESH CORN SOUP

Steps:

• Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
• Add corn; cook 3 minutes, stirring constantly.
• Stir in chicken broth, sugar, salt and white pepper.
• Cover, reduce heat to low and simmer 10 minutes.
• Stir in half and half; cook until thoroughly heated.
• DO NOT BOIL.

FRESH CORN SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.
• Cut corn kernels from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Ladle into bowls; garnish with cilantro and serve.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.