Roasted Corn Soup
Author: Kitchens
  • 14 ears white corn
  • 2 1/2 Quarts cold water
  • 10 fresh thyme sprigs
  • 1 bay leaf
  • 1 whole clove
  • 1 Cup butter (2 sticks)
  • 1 white onion; finely diced
  • 1 Cup whipping cream
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Shuck corn and cut kernels from cob. Set kernels aside. Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.
  2. Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching. Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside.
  3. Strain corn stock into remaining creamed corn and bring to boil. Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan.
  4. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper. Garnish as desired. You can garnish this soup with toasted chopped hazelnuts, sauteed bay scallops, cooked bacon, chopped chives or chopped fresh basil.
  5. This recipe yields 10 to 12 servings.
  6. Each of 12 servings: 297 calories; 204 mg sodium; 69 mg cholesterol; 24 grams fat; 21 grams carbohydrates; 4 grams protein; 0.77 gram fiber.
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