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Creamy Corn Soup picture

Creamy Corn Soup

Corn soup is best in summer when fresh corn is sweet and abundant, but frozen corn also makes a delicious, delicate winter soup. Serve it with a big green salad for dinner or offer a small portion for a first course. Make it a day ahead!

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  • 10 ears sweet corn, kernels removed, or 3 1/2 cups frozen sweet corn, thawed
  • 2 tablespoons unsalted butter
  • 6 - 7 cups low-sodium chicken stock or vegetable stock
  • 1 sprig fresh tarragon
  • 3/4 cup heavy whipping cream
  • Pinch of cayenne pepper
  • chopped fresh chives for garnish (optional)

Serves 6 as a starter

  1. Place 1/2 cup of the corn kernels in a small saucepan over high heat, cover with cold water and bring to a boil. Drain corn and run under cold water to stop the cooking. Set aside; these kernels will be used to garnish the soup.
  2. In a large stockpot or saucepan, melt butter over medium heat. Add the remaining corn and saute for 1 minute.
  3. Add chicken stock and tarragon sprig to the pot; raise the heat and bring to a boil.
  4. Once the stock boils, reduce heat to medium and continue to boil for about 30 minutes. The corn should still be covered by about one inch of stock. If there is too much liquid, continue to simmer until it evaporates to the one inch mark; if there is not enough liquid, add more stock or water.
  5. Turn the heat to low, then add the cream and simmer about 10 minutes more.
  6. Pour the soup into a blender and blend until the mixture becomes a fine puree (you may have to do this in batches.) Strain the soup through a coarse strainer.
  7. Add the cayenne pepper then taste the soup. Season as necessary with salt and white pepper. Soup may be stored in the refrigerator, covered, overnight.
  8. To serve, gently re-heat the soup and garnish with reserved corn kernels and chopped chives, if you like.

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