Fresh Summer Corn Soup
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.
  • CourseMain Course, Soup
  • CuisineMiddle Eastern
Servings Prep Time
5people 15minutes
Cook Time
15minutes
Servings Prep Time
5people 15minutes
Cook Time
15minutes
Ingredients
  • 5-6 Ears of Fresh Cornshucked
  • 3TBS Olive oil
  • 1Large Oniondiced
  • 1tsp Salt
  • 1/2tsp Pepper
  • 1/8tsp nutmeg
  • 3 TBS flour
  • 2Cups Broth(any kind)
  • 2Cups Milkany variety – you can use some cream, half and half if you like
Instructions
  1. Cut kernels of corn of the cobs and place in a bowl. Save the cobs.
  2. Place a soup pot on medium high heat with oil. When the oil is hot, add the onions and salt and pepper to taste.
  3. Sautee until soft, but not browning.
  4. 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.
  5. Slowly stir in the broth while whisking so that the mixture does not form clumps.
  6. 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!)
  7. Simmer uncovered for 5 minutes and serve hot.
Recipe Notes

Be careful: Milk tends to quickly bubble up and boil over, so keep a close watch.