A delicious soup in the late summer when fresh corn is available. Similar to corn chowder, One could use an equivalent amount of frozen or canned corn instead of the fresh.
- Six ears of corn (approximately 1.5 â 2.0 pounds)
- 2 tablespoons butter or margarine
- One onion, chopped finely
- Two garlic cloves, chopped finely
- 1 Â½ tablespoons vinegar [apple cider]
- 4.5 cups vegetable stock
- Salt and pepper, to taste
Clean the corn, removing the husk. Using a decent blade, cut the kernels from corn. In a medium saucepan melt the butter or margarine over medium heat. Add garlic and onion: fry until onion is golden and soft and, about 15 minutes. Add corn kernels and the vinegar, stir well. Add stock, reduce heat to medium low and simmer until the corn is soft, about 10 minutes.
Working in batches, transfer the corn soup mixture to a blender or food processor and process until completely smooth. If desired you can leave approximately 1 cup of the corn mixture un-processed to give the corn soup texture. Return the now purred corn soup to the saucepan. Continue heating the corn soup on medium low heat until it is hot again. Served with black pepper sprinkled on top.
I enjoy this corn soup recipe with a few dashes of hot sauce. Ive seen others put a dollop of sour cream and chives on top.