This recipe requires at least 2 hours of refrigeration time. To make this soup with frozen corn, add 3 cups of kernels in step 3. It will have a mellower corn flavor, but will still be delicious.
Ingredients
- 3 ears corn, shucked
- 2 Tbsp. olive oil
- 1 small sweet onion, finely chopped
- 2 garlic cloves, minced
- 2 yellow potatoes, peeled and chopped (about 2 cups)
- 3 cups low-sodium chicken broth
- ¾ cup half-and-half
- 2 Tbsp. lemon juice
- 1 tsp. hot sauce, plus more to taste
- Salt and pepper
- Chopped fresh chives, for serving
Steps
- Using a sharp knife, cut kernels from cobs and set aside, reserving cobs.
- Heat oil in a Dutch oven or large saucepan over medium until shimmering. Add onion and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes.
- Add potatoes, broth, and reserved cobs and bring to a simmer. Cover and cook, stirring occasionally, until potatoes are nearly tender, about 20 minutes. Add kernels and continue to cook until just tender, about 5 more minutes.
- Discard cobs, then transfer soup to a blender and let cool 10 minutes. Puree until mostly smooth. Strain soup into a large bowl, then stir in half-and-half, lemon juice, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Refrigerate until very cold, about 2 hours, stirring occasionally. Season with salt and pepper to taste and sprinkle with chives before serving.
This recipe is
- Wheat-free
Tags
- Fresh Magazine July August 2022