Just Corn Soup - The Ultimate Fresh Corn Soup Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Cynthia Clampitt
While researching my book, Midwest Maize (corn history, I ran across some recipes from the 1800s that are nearly as simple as this -- but they boiled the cobs, after cutting off the corn, to to wring every possible bit of corn flavor out of those ears. Oh -- and and the stage at which corn is juicy like that it known as the milky stage (also known as green corn. All types of corn, including popcorn, go through a milky stage. The advantage to sweet corn is that it stays sweet longer than other types of corn, so you don't have to cook it within minutes of picking it. And yes -- corn soup is delicious.
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While researching my book, Midwest Maize (corn history, I ran across some recipes from the 1800s that are nearly as simple as this -- but they boiled the cobs, after cutting off the corn, to to wring every possible bit of corn flavor out of those ears. Oh -- and and the stage at which corn is juicy like that it known as the milky stage (also known as green corn. All types of corn, including popcorn, go through a milky stage. The advantage to sweet corn is that it stays sweet longer than other types of corn, so you don't have to cook it within minutes of picking it. And yes -- corn soup is delicious.
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wildflowerchild689
Hey Chef John So I watched this recipe yesterday because I bought fresh corn at the top of the week. This looked amazing, but I wanted something a touch heartier. So I used your recipe as a base, substituted the water for a vegetable broth, and added chunky cut carrots, red onions and celery as a flavor base and chopped small potatoes to make a corn chowder Then garnished with sour cream, cheese, and a chunky guacamole It was awesome Thanks for the recipe inspiration
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Hey Chef John So I watched this recipe yesterday because I bought fresh corn at the top of the week. This looked amazing, but I wanted something a touch heartier. So I used your recipe as a base, substituted the water for a vegetable broth, and added chunky cut carrots, red onions and celery as a flavor base and chopped small potatoes to make a corn chowder Then garnished with sour cream, cheese, and a chunky guacamole It was awesome Thanks for the recipe inspiration
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Ace Lightning
Another good way to remove corn from the cob is to use a tube pan or angel-cake pan. Stick the end of the ear of corn into the central chimney of the pan and scrape down with a sharp knife. The center will keep the ear from wobbling, and the kernels and liquid fall neatly into the pan. (I also think your soup could use some black pepper, although white pepper would be less visible)
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Another good way to remove corn from the cob is to use a tube pan or angel-cake pan. Stick the end of the ear of corn into the central chimney of the pan and scrape down with a sharp knife. The center will keep the ear from wobbling, and the kernels and liquid fall neatly into the pan. (I also think your soup could use some black pepper, although white pepper would be less visible)
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Bruce Stein
Tried it today. Excellent And, I now have a base to go wild with. I did have to make one change. I used frozen corn, and added a bit more corn to the blender to make up for the loss of the corn milk. Fresh corn around here is only fresh in the sense that it has never been frozen, and not fresh in the sense of picked today, yesterday or the day before that.
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Tried it today. Excellent And, I now have a base to go wild with. I did have to make one change. I used frozen corn, and added a bit more corn to the blender to make up for the loss of the corn milk. Fresh corn around here is only fresh in the sense that it has never been frozen, and not fresh in the sense of picked today, yesterday or the day before that.
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musicangeltx
The higher percentage of corn you blend before cooking, the creamier it will get. This is because you release more corn starch before cooking it. In China, we have a corn milk drink which is blending all of the fresh corn kernels before cooking and without the butter. So it gets super smooth and creamy. It can be served hot, warm or cold. Very delicious
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The higher percentage of corn you blend before cooking, the creamier it will get. This is because you release more corn starch before cooking it. In China, we have a corn milk drink which is blending all of the fresh corn kernels before cooking and without the butter. So it gets super smooth and creamy. It can be served hot, warm or cold. Very delicious
reply
animalmother556x45
Chef, my Mexican wife absolutely loves sweet corn. As soon as I saw this I knew I had to make it for her. So, I went to a local corn stand and purchased 8 ears of corn (for 3. 00) and doubled the recipe. I garnished it with nothing, as my wife loves corn. I didn't want to try to hide it. She couldn't get enough of it, Chef. Thank you so much.
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Chef, my Mexican wife absolutely loves sweet corn. As soon as I saw this I knew I had to make it for her. So, I went to a local corn stand and purchased 8 ears of corn (for 3. 00) and doubled the recipe. I garnished it with nothing, as my wife loves corn. I didn't want to try to hide it. She couldn't get enough of it, Chef. Thank you so much.
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ShalimarPerfume
Chef John, I don't make corn soup. But what I do make is fish chowder and ya know tha hubby likes his cream styled corn in a can, which I do not So I hide it in a chowder. Yes I do. Hey can you make a simple dish of cream style corn a la no tins of damn corn involved. Really I like your recipe, but hey I want to add some fish to that.
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Chef John, I don't make corn soup. But what I do make is fish chowder and ya know tha hubby likes his cream styled corn in a can, which I do not So I hide it in a chowder. Yes I do. Hey can you make a simple dish of cream style corn a la no tins of damn corn involved. Really I like your recipe, but hey I want to add some fish to that.
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Scott Chesnutt
This is almost how my mom made creamed corn. She'd cut off the kernels, and as she said milk the cob, throw that in her cast iron skillet with a little bacon grease, and simmer till done. Adding a lil salt and pepper to taste. It was heavenly. I expect this soup will too. Thank you Chef john.
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This is almost how my mom made creamed corn. She'd cut off the kernels, and as she said milk the cob, throw that in her cast iron skillet with a little bacon grease, and simmer till done. Adding a lil salt and pepper to taste. It was heavenly. I expect this soup will too. Thank you Chef john.
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Angela Marie
Lol the last time I showed this I got in trouble I laughed way too hard. At my old restaurant job I got in trouble for cutting it the way you showed it on the ramekin. I was told to cut it with the corn down on a cutting board. Corn is serious business apparently.
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Lol the last time I showed this I got in trouble I laughed way too hard. At my old restaurant job I got in trouble for cutting it the way you showed it on the ramekin. I was told to cut it with the corn down on a cutting board. Corn is serious business apparently.
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