Ingredients with Measurements:
- 4 cups of fresh corn kernels
- 2 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the fresh corn kernels to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, until the corn is tender.
3. Pour the chicken or vegetable broth into the pot and bring to a simmer. Cook for 10-15 minutes, until the corn is very tender.
4. Using an immersion blender or transferring the soup to a blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
6. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 28g
Protein per serving: 6g
Substitutions for ingredients:
- Frozen corn can be used instead of fresh corn.
- Half-and-half can be used instead of heavy cream for a lighter version of the soup.
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the soup.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Top the soup with crumbled bacon or shredded cheese for added flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use a sharp knife to easily remove the corn kernels from the cob.
- Be careful when blending hot liquids to avoid burns.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, shredded cheese, crumbled bacon
Pairings:
Crusty bread, salad, grilled cheese sandwich
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad
Troubleshooting advice:
If the soup is too thin, simmer it over low heat until it thickens. If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
Make sure to cook the soup until the corn is very tender to avoid any potential foodborne illnesses.
Food history:
Corn soup has been a staple in Native American cuisine for centuries. It was often made with dried corn and other ingredients like beans and meat.
Flavor profiles:
Creamy, sweet, savory
Serving suggestions:
Serve the soup as a starter or main dish.
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