You only make this soup when corn is fresh and sweet. You also have to cook your corn and make corn stock too at the same time. I make corn stock the easy way because it works out even better my way I think. I put 4-5 ears of pealed corn (depending on size) in a half pan. I add water to almost cover the corn and also add 2 ounces of unsalted butter and about a teaspoon of kosher salt. I then cover the pan with foil. I leave the corn to cook for two hours at 350 degrees in my oven and pull the pan out and leave it on the counter to cool for about an hour or hour and a half. I save the liquid that is now my corn stock. The corn stock is very sweet and has a deep corn flavor. I use this liquid all the time for polenta, it also is the secret ingredient to my delicious corn stuffing and it also is used in this corn soup. BTW the corn also comes out super surgery  sweet and juicy.

This soup is not traditional. It’s very creamy yet there is no added cream and it also seems like sugar has been added but there isn’t any added sugar. You could improve the appearance by doubling the recipe and  straining the soup, adding a swirl of cream and drizzle of oil but I do real cooking and hate to waste if I don’t have to and I also do like the chunks in it. It’s so delicious I can’t change a thing.

Ingredients to prepare two meals of corn soup or 4 small size servings

2 Tablespoons corn butter (the fat left on top of your corn stock, essential for this recipe)

1/4 large sweet onion chopped small

1 rib celery chopped small

1 carrot pealed chopped small

1 large garlic clove minced

1 roasted banana pepper (pealed, seeds removed and chopped small) Any substitute pepper will give this soup a different flavor so your on your own when you forking change a recipe)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup dry white wine

1 cup corn stock

2 cups cooked corn off the cob

Directions

in a medium sauce pan add your corn butter,

onion, celery, carrot (I used a yellow carrot), garlic, banana pepper, salt and pepper.

Cook on medium high heat till cooked about 5 minutes.

Take off flame and add the wine and reduce till dry. Then add the corn stock and corn. Blend till your happy with the texture.

Top with a few scallions or chives if you care to.