Creamy Corn Soup
Capture the sweetness of fresh corn in this three-ingredient soup. Freeze portions for up to six months, then heat them straight from the freezer.
Recipe information
Yield
Serves 8
Ingredients
16 ears yellow corn
4 tablespoons butter, cut into small pieces
Coarse salt
Suggested garnishes
Tortilla chips
Lime wedges
Sliced scallions
Preparation
Step 1
Remove the husks and silks from the corn. Holding the ears in a large bowl, slice off the kernels (to yield about 10 cups). In two batches, purée the kernels and accumulated juices with a total of 2 cups water until chunky.
Step 2
In a large saucepan over medium-high heat, cook the puréed corn, butter, 4 cups water, and 1 tablespoon coarse salt until the butter is melted and the soup is heated through, 5 minutes.
Step 3
Serve hot with suggested garnishes, as desired. Or let cool, then freeze in individual servings; reheat over medium-low (or in the microwave).
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
