Easy Corn Soup

By carvalhohm2

Ingredients

• 12 to 14 ears fresh corn on the cob (about 6 to 7 cups kernels) (see Note)
• 1 tablespoon salt
• 6 cups water
• 1 tablespoon chopped fresh chives

Preparation

Step 1

In a soup pot over medium heat, simmer corn kernels with salt in water 20 minutes, covered, or until corn is very tender. Reserve 2 tablespoons corn for garnish.

In a blender, puree remaining cooked corn in batches until very smooth. (Use caution when blending hot liquids.)

Ladle into bowls and serve sprinkled with chives; garnish with reserved corn kernels.

To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.

If desired, this soup may be served cold. Just chill it by setting a bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.