Thursday, November 5th, 2009 | Recipes

When I visited Seattle a year ago, I stopped into a little shop downtown and had the best corn soup ever. Ever since then, I’ve been hunting for the perfect recipe and dun dun dun dunnnnn (do do do sol…triplet followed by a dotted half, if you’re into music), I’ve found it! The following is my adaptation of a recipe I found here:

Yummiest Corn Soup Ever

Ingredients:
2 cups water
2 cups milk (I use skim and it’s incredibly rich and creamy)
4 cups corn kernels (Fresh is best, but amazingly, frozen is almost as good)
3ish cloves of garlic, minced
1/4 cup chopped onion (I process this down with the garlic so it’s practically pulp, but I don’t think that’s really necessary since it will be blended later. I’m just weird about pieces of onion.)
2 Tbs flour
2 Tbs butter
1/2 cup cream (you almost don’t even need this…or, you can substitute nonfat yogurt mixed with a little milk for a healthier version)
1tbs salt, plus some more for seasoning
1/4 tsp pepper

Directions:
Boil the water in a large saucepan, then add in the milk and corn until the corn gets tender. I let it sit simmer and just ignore the lovely milk skin that develops. It all gets blended anyway. No one has to know. Once the corn is tender, drain it but preserve the water/milk mixture for later.

Next it’s time to make the roux. Throw the butter in the original saucepan and cook the onion/garlic mixture until soft and then add in the flour. You’re going to want to whisk it all quickly for a few minutes, just to remove the floury taste. It should bubble and darken slightly. Now, add in the water/milk mixture and simmer it for fifteen minutes or so. I stir it occasionally…again, just ignore the milk skin.

Now it’s blender time. You likely won’t be able to fit all of the corn and liquid in a blender, so take half the corn and half the liquid and blend together until smooth. Put it back into the sauce pan and blend the remaining stuff together. Once blended, add it to the rest and add the cream, pepper, and salt to taste. Reheat and serve. This is one of those soups where I can’t stop licking the bowl/spoon/counter drippings/blender blade. Be careful with the blade.