Corn Off The Cob Soup

Name: Corn Off The Cob Soup
Ingredients: 4 tablespoons butter; 3 tablespoons olive oil; 1 yellow onion, peeled and chopped; 2 carrots, peeled and chopped; 2 celery stalks, washed and chopped; 1 red bell pepper, cored, ribs removed and chopped; 4 small gold potatoes, chopped; Kosher salt and freshly ground black pepper; 2 cups chicken or vegetable stock; 1 bay leaf; 8 ears of corn; 1 pint heavy cream or coconut milk; Fresh herbs (I used chopped basil, chopped Italian parsley and a few sprigs of chopped fresh thyme leaves, but chopped fresh cilantro is divine here, too); Cayenne pepper, to taste; 1 lemon, for zesting

15 ingredients

8 steps

Ingredients

4 tablespoons butter
3 tablespoons olive oil
1 yellow onion, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, washed and chopped
1 red bell pepper, cored, ribs removed and chopped
4 small gold potatoes, chopped
Kosher salt and freshly ground black pepper
2 cups chicken or vegetable stock
1 bay leaf
8 ears of corn
1 pint heavy cream or coconut milk
Fresh herbs (I used chopped basil, chopped Italian parsley and a few sprigs of chopped fresh thyme leaves, but chopped fresh cilantro is divine here, too)
Cayenne pepper, to taste
1 lemon, for zesting

Directions

1

In a heavy bottomed pot, start by melting about 4 tablespoons butter and 3 tablespoons olive oil over medium heat. Add all of the chopped vegetables (onion through potatoes) and season with salt and pepper to taste.
2

Saute uncovered until the vegetables begin to brown (which is caramelization, and that means flavor), stirring every once in a while, for about 10 minutes.
3

Add the chicken stock, add the bay leaf and turn up the heat so the stock bubbles. This will cook the potatoes through. When the potatoes are tender (poke 1 or 2 with a sharp knife to find out), reduce the heat to a simmer.
4

While the vegetables are cooking, remove the husks and silks from the corn cobs. Slice both ends horizontally to form a flat surface. Hold the cob vertically, resting one of the flat ends on a cutting board. Using a sharp knife, slice down firmly to remove the corn kernels, taking care not to cut into the cob itself. Give the cob and turn and keep going.
5

When all of the kernels are off the cobs, add them to the pot. Simmer another 5 minutes.
6

Add the cream and chopped herbs. Taste and reseason with salt and pepper. Add a bit of cayenne to your taste (I used about 1/4 teaspoon).
7

Heat until the cream starts to bubble. Taste again. I added the merest bit of lemon zest, but my husband Joe thinks the soup tastes great without the lemon.
8

Remove the bay leaf and serve right away. If desired, top with crumbled cooked bacon.