Photo by Brannon Conza
When making creamed corn, you cut the kernels off the cob and then scrape the cob to remove all the “milk”, or remaining corn juices
and bit of flavor. But that can be tedious and time consuming. Here, we simmer the cobs in the soup to extract all the sweet goodness before pureeing.
5 ears of corn, kernels cut off
2 leeks, diced
1 yellow pepper, diced
4 cups chicken broth
¼ cup light cream, optional
Queso Fresco, crumbled
Salsa Fresca (homemade or store bought)
Scallions, thinly sliced on a bias
Heat a large sauce pan to over medium-high heat. Drizzle in a couple tablespoons olive oil. Add the diced leeks and pepper. Sauté for 3-5 minutes, until the veggies are beginning to soften and turn translucent. Add the corn kernels, corn ears, and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer gently for about 30-45 minutes. The longer you simmer the soup, the more flavor will be extracted from the cobs. Remove the cobs. Let the soup cool slightly. Either using an immersion blender, or a stand-up blender, puree the soup to desired consistency. Add the cream and mix well. Season with salt and pepper to taste. Garnish creamed corn soup with queso fresco, salsa fresca and scallions.