- 6
Ingredients
- 6 Ears Corn, preferably not super sweet variaties, with husks intact
- 3 Large cloves of garlic, unpeeled
- 2 cups low sodium chicken broth
- 1 baking potato (about 1/2 pound), peeled, in 6 pieces
- 1 Tablespoon cornmeal
- 1/2 cup heavy cream
- salt and freshly ground black pepper
- pinch of sugar, optional
Preparation
Step 1
Preheat oven to 450 degrees. Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half crosswise with a heavy knife or clever. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.
In a sauce pan, combine broth, potato, the halved corn cobs and 3 cups of water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.
In a food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.
Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar, if desired.
You'll also love
-
AMISH BEEF & NOODLES 0/5 (0 Votes) -
Lemon Ladyfinger Dessert 0/5 (0 Votes)
You'll also love
-
ZUCCHINI QUICHE IMPOSSIBLE PIE 0/5 (0 Votes) -
Marie Callender's Famous Golden... 0/5 (0 Votes)