Corn Soup
just about the BEST soup any time of year, use fresh or frozen corn, add jalapeno and even bacon to mix up the flavor to your liking, add cheese for extra flavor
Servings: 6 servings
Ingredients
- 1 jalapeno use all or 1-2 slices for very little spice but still want added flavor
- 1/2 onion diced
- 3 medium carrots diced
- 3 medium celery diced
- 1 lb bag petite sweet white corn it really tastes closest to fresh-picked sweet corn I do not use regular yellow corn, it does not taste as good and has a harder texture, or use fresh sweet corn and cut it off the cob.
- 2 cups of milk
- 4 cups of water or chicken stock adjust chicken bouillon to taste
- 1 tablespoon chicken bouillon adjust according to taste
- 3 tablespoon cornstarch
- 1 cup shredded cheese cheddar and Monterey jack mix or similar Cotija cheese is another option.
- 1 tablespoon butter
- salt coarse kosher salt is my preference
- pepper
Instructions
- In a 4 quart saucepan over medium-high heat saute jalapeno and onion for 1 minute.
- Stir in carrot and celery and cook for a minute or two.
- Blend half the bag of corn with 2 cups of milk with an immersion blender, blender, or food processor ( I don't always blend the corn, sometimes I leave the corn "chunky" in the soup)
- Mix water with chicken bouillon, and cornstarch until smooth and pour into a saucepan.
- Bring to a low boil then add in remaining corn and cheese and stir and heat thoroughly.
- Add in the butter (this makes it tastes like buttered corn on the cob to me if you don't love butter leave it out).
- Add salt and pepper to taste. I love sweet corn with butter salt and pepper so add what you prefer.
- Serve with green onion and additional corn.
- If you want a more roasted flavor, heat the corn until some of it is slightly charred and blackish. You can char fresh or frozen corn, and easily char corn in a cast-iron skillet.
- Add salt and pepper to taste.