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Creamy Corn Soup

Creamy corn soup
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With only a few simple ingredients, this super Creamy Corn Soup is not only a tasty meal, but also a freezer friendly one.

Ingredients

Scale
  • 16 ears yellow corn
  • 4 tablespoons butter, (cut into small pieces)
  • 1 tablespoon coarse salt
  • Tortilla chips, (optional)
  • Lime wedges, (optional)
  • Scallions, sliced, (optional)

Instructions

  1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
  3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Notes

  • This recipe is freezer friendly. Freeze portions for up to six months, and then heat them straight from the freezer.
  • Be sure to get fresh-picked corn and cook it as soon as possible. As soon as it’s picked, corn starts converting sugar to starch which reduces sweetness. If you’re not going to cook it right away, always store it in the refrigerator as it slows down the conversion process.

Nutrition

Find it online: https://goingmywayz.com/creamy-corn-soup/