Fresh Corn Soup
3 ½ – 4 cups Fresh Corn, cut off cob (6-7 ears)
6 cups Water
1 tsp Salt
3 tbsp. Olive Oil
¾ cup Yellow Onion, diced
2 cloves Fresh Garlic, minced
½ cup Celery, sliced
½ lb. Fresh Red Potato, peeled & Cubed
½ tsp. Cayenne Pepper
As needed to taste Salt & Black Pepper
Clean the corn and cut kernels off but not too close to the cob. Take each cob then standing on end and scrape as much milk and solids as possible from them into a bowl. Cut each cob in half and place in a large pot with the water and salt. Bring to a boil over high heat then reduce to medium-low, cover and simmer for 30 minutes. Remove cobs and discard. Pour liquid into a large bowl and set aside. Heat the oil in the large pot over medium-high heat and add in the onions. Saute for about 3 minutes or until they become translucent. Then add the garlic and continue for 1 minute. Reduce heat to medium and add the celery. Cover and continue for about 5 minutes stirring as needed. Add the potatoes and cayenne. Combine and then add the corn stock back in. Bring this to a boil over medium-high heat. Cover and reduce heat to medium-low and simmer for about 30 minutes. Now add all but one cup of the corn kernels and continue for 10 minutes. Use an immersion blender to puree the soup or do batches in a regular blender and return to pot. Adjust seasoning with salt and black pepper to taste, add the last cup of corn kernels, simmer for 5 minutes and then serve. Use your imagination for a garnish if you wish.
Note: It may seem like extra effort to make this soup but it is well worth it for the extra flavor you receive from it.
Note: If you don't like the little heat the cayenne pepper adds to the soup, just omit it and replace with black pepper.
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