Corn Soup

We learned to make this recipe from Chef Steven Tevere, when he was at Meadowood; it's been a summer favorite ever since.

Servings: 12

8 Ears Corn
1/2 Onion, coarsely chopped
3 Shallots, coarsely chopped
Olive Oil
1/3 Cup Heavy Cream
Chives, chopped

  • Strip the kernels off all 8 ears and reserve
  • Cut each ear in half, put in a large pot and cover with water.
  • Bring to a boil, then simmer for 1 hour.
  • Remove the cobs.
  • Sweat the onion and shallots in olive oil until translucent.
  • Add to corn water.
  • Add corn to corn water, bring to a boil, simmer 45 minutes.
  • Let cool.
  • Put soup in blender in batches and puree (or use immersion blender).
  • Pour through fine sieve, pressing on the solids to release as much liquid as possible into the saucepan. (We use the Gefu Stainer Press, which does a fantastic job).
  • Bring soup to boil, add heavy cream and boil 5 minutes more.
  • Serve in bowls, sprinkle with chives.
Per Serving: 156 Calories (even less if you use non-fat 1/2 and 1/2); 6g Fat (32.8% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

This also may be served chilled, a martini glass is a nice presentation.

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