Fresh Summer Corn Soup
Prep Time minutes 15
Cook Time 15 minutes
|Prep Time minutes 15||Cook Time 15 minutes||Passive Time||Servings people|
When you have lots of summer corn, and have had your fill of corn on the cob, this is a great way to enjoy fresh corn. The creamy soup, with the crunchy fresh corn and a hint of nutmeg come together nicely to turn this soup into something special to start off a weeknight dinner.
- 5-6 Ears of Fresh Corn shucked
- 3 TBS Olive oil
- 1 Large Onion diced
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/8 tsp nutmeg
- 3 TBS flour
- 2 Cups Broth (any kind)
- 2 Cups Milk any variety - you can use some cream, half and half if you like
- Cut kernels of corn of the cobs and place in a bowl. Save the cobs.
- Place a soup pot on medium high heat with oil. When the oil is hot, add the onions and salt and pepper to taste.
- Sautee until soft, but not browning.
- Once soft, add the nutmeg and mix through and then add the flour and stir the flour into the onions until there are no clumps left.
- Slowly stir in the broth while whisking so that the mixture does not form clumps.
- Once the mixture has come to a simmer, add the corn kernels and milk and bring to a simmer. (I like to add the cobs at this point, as they add a great sweetness to the soup and are also fun to chew on when the soup is gone!)
- Simmer uncovered for 5 minutes and serve hot.
Be careful: Milk tends to quickly bubble up and boil over, so keep a close watch.