Ingredients
- 4 Tbsp butter
- 1/2 C chopped sweet onion, coarsely chopped
- 4 C corn, fresh cut from the cob
- 1-2 Tbsp sugar
- 2-3 C milk
- 1 C half-and-half
- 1/4 tsp fresh grated nutmeg, plus additional for serving
Preparation
Step 1
In medium saucepan over medium low, melt butter. Add onion and cook gently for 3-5 minutes until tender; do not let onion brown. Add 3 1/2 C of the corn and sprinkle generously with kosher salt. Stir well and cook 5-7 minutes; again, do not let onion or corn brown. Stir in 1 Tbsp of the sugar.
In a medium saucepan, combine 2 C of the milk and half-and-half, and warm over medium-low heat until heated through. Pour into the corn mixture, stirring often, bring just to a simmer. Remove from heat and cool slightly.
Use immersion blender or puree in batches in blender. Reheat over medium heat; whisk in nutmeg. If thinner soup preferred, add remaining milk. Taste for seasoning and add more salt and sugar if needed.
When serving top with fresh corn kernals and a dusting of nutmeg.
-Better Homes and Gardens