Creamy Corn Soup

Name: Creamy Corn Soup
Ingredients: 3 tablespoons butter; 1 large onion, chopped; 1 stalk celery, chopped; 1 tablespoon flour; 1 (10 ounce) package frozen whole kernel corn; 1 cup whipping cream; 2 cups half-and-half; 2 tablespoons fresh parsley, chopped; kosher salt, to taste; freshly cracked black pepper, to taste; 1 sprig fresh parsley (to garnish)

11 ingredients

6 steps

Ingredients

3 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon flour
1 (10 ounce) package frozen whole kernel corn
1 cup whipping cream
2 cups half-and-half
2 tablespoons fresh parsley, chopped
kosher salt, to taste
freshly cracked black pepper, to taste
1 sprig fresh parsley (to garnish)

Directions

1

On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
2

At this point, the mixture can be covered and refrigerated and finished at a later date.
3

When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
4

Transfer the soup mixture to a blender or food processor and puree until smooth.
5

Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
6

Serve with a garnish of fresh parsley.