Description
There are few things better than peak season produce — especially in the summer months. I believe wholeheartedly that in-season corn in its abundance should be enjoyed often, devotedly, and with the urgency of something that is not meant to last forever. Last summer I sprung for a $7 corn peeler (on Amazon) and have not looked back. While a knife can do the job just fine, this tool makes it easier and slightly less dangerous. There’s something about slowly cooking the whole kernels with butter in a pan that caramelizes the corn in a way you won’t find when eating it straight off the cob (which you should do as well). This soup takes that idea and multiplies it. You can make large batches of it to freeze if you need a friendly reminder of summer through the long winter months.
Ingredients
- 6 ears of fresh corn
- 3 Tbsps butter
- 1 medium yellow onion, diced
- 2 Yukon gold potatoes, diced
- Salt
- Crème fraîche for serving
Instructions
- Use a corn peeler or knife to cut the corn away from the cobs. Put the kernels in a bowl, and place the cobs in a pot with 6 cups of filtered water. Bring just to a boil before reducing down to a rapid simmer. Skim any scum that rises to the surface.
- Meanwhile, heat the butter in a heavy-bottom dutch oven or soup pot, and add the onion, potato, and a generous pinch of salt. Sauté slowly until the onion becomes translucent and the starch begins to release from the potatoes, about 20 minutes.
- Add the corn and continue to cook over a slightly higher heat, stirring occasionally. After about 20 more minutes, the corn should be releasing its sugars and browning slightly.
- Strain the corn-cob water into the corn and potato mixture, and bring just to a boil before returning down to a simmer. Once again, skim any scum that rises to the surface.
- Use an immersion blender or a regular blender to blend the soup until smooth. Add more salt to taste. Simmer for at least another hour if not all afternoon. Serve with a dollop of crème fraîche.