This fresh corn soup is a great way to make use of all that sweet corn on the cob from the farmers' market or roadside stand. I came home with a dozen beauties the other day and needed to use them up in two days' time. Last night we had half for dinner and the rest were shucked for this tasty soup. We made it into a meal by topping it with a few shrimp and a little extra corn for garnish. Next time I think I'll fry up a few strips of tortilla for a bit of fun and crunch.Fresh Corn Soup
4 ears sweet corn, cut off the cob
3/4 cup milk
1 T butter
1 T olive oil
1 large onion, diced
3 stalks celery, chopped
1 garlic clove, minced
2 yukon gold potatoes, peeled and chopped
5 cups chicken broth
1 t salt
pepper
8-10 basil leaves
In a medium pot, place corn and milk. Simmer for 5 minutes. Remove and set aside.
In a large pot melt butter and olive oil over medium-low heat. Add onions and celery, saute until tender, Add garlic, cook 1 additional minute. Add remaining ingredients and bring to a low boil. Cook until potatoes are tender. Add corn and milk mixture. At this point you could eat, or, place half in a blender or food processor and puree. Add pureed mixture back into pot and serve.
