Corn Soup
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
- 6 ears of corn kernels cut off from cobs, cobs and kernels reserved separately
- 2 quarts (2 L) homemade chicken or vegetable stock or low-sodium store-bought chicken or vegetable broth
- 6 tablespoons unsalted butter
- 1/2 medium white onion (4 ounces; 113 g), diced
- 3 medium cloves (15 g) garlic, minced
- 2 tablespoons (30 ml) white miso
- 1/2 cup (120 ml) heavy cream
- Kosher salt
For Serving
- 1 cup crunchy corn kernels (also known as "canchas" or "canchitas," see note)
- Cilantro leaves
- Lime wedges (optional)
Instructions
- 1
In a large stock pot or Dutch oven, heat oil over medium heat until shimmering. Add bare cobs and cook, flipping occasionally, until brown in some spots, about 5 minutes. Add chicken or vegetable stock. Bring to a boil over high heat, then reduce to medium heat to maintain a simmer. Simmer for 30 minutes. Strain and reserve 2 cups for soup.
- 2
While the corn stock cooks, in a large skillet, melt butter over medium heat until bubbling. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- 3
Add corn kernels and cook, stirring frequently, until softened, about 6 minutes. Add miso and stir until it melts into corn and is thoroughly combined, about 2 minutes.
- 4
Working in batches, transfer corn mixture to a blender jar. Starting at low speed and increasing to high, blend with heavy cream and 2 cups of infused stock. (Use caution when puréeing hot ingredients and do not overfill the blender.) The consistency should be thick, smooth, and creamy. If needed, thin with additional stock to the desired consistency. Season to taste with salt.
- 5
Serve topped with crunchy corn kernels, cilantro, and lime.
