Pureed Corn Soup Topped with Roasted Corn

By • December 3, 2012 • 1 Comments

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Author Notes: For added spice, stir in a few sprinkles of chili powder.
You can also top with chopped fresh herbs like cilantro or chives.
HeatherPierceG

Serves 1

  • 6 ears of fresh corn, shucked
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon organic butter
  • 1 tablespoon olive oil
  • sea salt
  • freshly ground black pepper
  • 2 cups chicken broth (or vegetable broth)
  • fresh lime wedge (optional)
  1. Preheat the oven to 400 degrees and carefully slice kernels off the corn. Keep kernels from the 6th ear of corn aside in a separate bowl.
  2. Saute 1 chopped medium onion in 1 tbsp olive oil and 1 tbsp melted butter over medium heat until onions become soft.
  3. Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in about 2 cups of chicken broth until corn and onions are covered. Bring to a boil.
  4. Lower to a simmer, cover the pot, and cook for 15-20 minutes.
  5. Meanwhile, toss the remaining kernels from the 6th ear of corn with 1 tbsp olive oil and a pinch of sea salt. Lay the corn you tossed on a baking sheet lined with parchment paper.
  6. Bake corn in preheated 400 degree oven for about 15 minutes, until golden. Let cool.
  7. Remove corn from soup pot with a slotted spoon and puree in a blender (careful! do not put top on blender, just use a dishtowel as the heat will make it explode!!). Pour pureed corn back into pot with any remaining broth.
  8. Serve topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!
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about 1 year ago Diana

I made this yesterday. I made a few alterations. It was amazing!

I used white onion and a small leek instead of a brown onion for milder flavors and spent a few extra minutes to strain to soup. It was a big hit with my picky partner. Thanks!