CREAMY CORN SOUP
Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
- In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
- Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g
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