Friday, July 20, 2012


I posted this recipe long ago, with pics that really didn't do it justice. So I am reposting after serving it again at a dinner party with new photos. It was a huge hit, especially for a summer evening with a refreshing chilled soup. The crunch and taste of the almonds combined with fresh white corn is truly marvelous!
Chilled corn soup
  • 6-8 ears of corn, yellow, white or mixed
  • 3 Tb butter
  • 1 large Vidalia onion 
  • 2 chopped med shallots
  • 1½ tsp freshly grated nutmeg
  • 1 C heavy cream (or less, optional)
  • Salt and pepper
  • Chopped marcona almonds 
Slice the corn off 6-8 ears of corn. (I used white corn this time, which accounts for the lighter color of the soup in pics). This is most easily done by placing an ear on a Bundt pan while slicing so kernels fall into the pan and not all over your kitchen. Put cobs in a large pot with 6-8 C water, just to submerge the cobs.  Bring water to a boil, reduce heat and simmer for 30 min.  This will become your broth!
Corn cut off the cob
In another pan, melt 3 Tb butter, add 1 large Vidalia onion chopped and 2 chopped med shallots.  Sweat for about 10 min to soften but do not brown. Add the corn kernels, toss in mixture to coat for 1-2 minutes.  Add reserved corn broth and simmer for 20 minutes.
Ready for the blender
With slotted spoon, transfer corn and onions to a blender with 2 – 3 C of the corn cob broth. Puree until completely smooth.

Transfer to a clean container and add 1½ tsp freshly grated nutmeg. Salt and pepper to taste.  Thin with additional cooking broth if needed.  Could also add optional 1 C of heavy cream.

Chill for at least 3 hours.  Can be made the day before or frozen. Serve with garnish of roasted chopped marcona almonds (Or other nut of your choice, such as walnuts).


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