A creamy, comforting soup that showcases the sweet, rich flavor of fresh corn.
I remember serving this when I had the Csonkas and Rolands over for dinner. I made a double recipe and served it with black beans and rice & skirt steak.
- Kimberly
Ingredients
- 1 cup (2 sticks) butter
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 small celery stalk, diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 3 cups white corn kernels, fresh or frozen
- 3 cups chicken stock
- 2 cups half-and-half
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Preparation
Melt 1 stick of butter in a large saucepan over medium heat. Add the diced onion, carrot, celery, and garlic, and sauté for 2 minutes. Add the flour and stir to make a roux.
Meanwhile, combine the 3 cups corn and 3 cups chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Serve with crumbled bacon on top.