Servings: 4 servings
Ingredients
- 3-4 large ears of sweet corn on the cob shucked
- 1/2 cup milk of your choice I used full fat unsweetened coconut milk
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil or 2 tablespoons of olive oil, if you don't use butter
- 1 medium onion finely chopped
- 1 large garlic clove minced
- 1 large Yukon gold or white potato peeled and chopped
- 4 cups chicken or vegetable broth
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- cooked corn kernels and chopped fresh basil leaves for garnish
Instructions
- Using a sharp knife, cut the corn kernels off the cob over a plate or bowl. Place the kernels in a large saucepan and add the milk. Simmer over medium heat for about 8-10 minutes or until the mixture has thickened. Set aside to cool, reserving some corn kernels for garnish.
- In a Dutch oven or large saucepan, melt the butter and olive oil together over medium heat. Add the onion and cook until softened and translucent, about 10 minutes. Add the garlic and sauté for about a minute, being careful not to burn it. Add the potato and the broth to the pan. Season with salt and pepper. Bring to a boil over medium heat and then reduce the heat to low and simmer the soup for about 20 minutes. Stir in the corn kernels and let the soup cool.
- Using a food processor, blender, or immersion blender, purée the soup until it’s smooth and creamy. Return the soup to the pot and adjust the seasoning, if needed. If the soup is too thick, thin it with a bit of milk or water. Reheat gently over low heat, if necessary. Garnish with the reserved cooked kernels and a sprinkle of chopped fresh basil.
Tried this recipe?Let us know how it was!