Recipe courtesy of Lynne Gigliotti

Corn Soup

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

1 diced onion

6 ears corn shucked and cut off the cob

1/2 stick butter

4 cups chicken stock

1 cup heavy cream

Directions

  1. Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.