Midsummer is upon us. How did that happen? Our CSA bag yielded fresh corn. While many folks have vilified corn because of it’s tainted connections to HFCS, livestock feed and corn ethanol and just about everything subsidized in foods, well, fresh corn on the cob is still one of my favorites of summer. This soup makes the best of simple ingredients and the fresh corn flavor.

Fresh Corn Soup
8 ears of corn, shucked, and kernels cut from the cob
1 cup water
4 tbs. butter
1 low sodium vegetable bouillon cube
2 cups milk
1 2 oz. can of roasted mild green chiles (or roast your own poblano and chop)
1/2 tsp. salt
1/4 cup half and half
4 oz. Cotija cheese (or queso fresco)
Cilantro for garnish

Put corn kernels and 1 cup water in food processor. Pulse until almost smooth. Heat butter in soup pot. Add corn and water puree. Bring to a boil, then drop to a simmer, stirring frequently for five minutes. Add 2 cups milk and the bouillon and the green chiles. Whisk to combine. Heat to boil, then reduce to simmer. Stir occasionally. Simmer for about 20 minutes.

Before serving, whisk in the half and half. Add the salt, taste and adjust salt if needed. Serve warm with Cotija cheese sprinkled on top and cilantro garnish.

After the jump, this week’s links and posts.

Read more of this story »