Sugarlaws: Living Sweetly.

Corn and Chive Soup

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October 20th, 2008 · Print Print

Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home?  This dish was a product of one of those impulses.  At a dinner a month or so ago, Chad and I both ordered the same dish: corn soup.

Chad and I never order the same dish — I’m a former vegetarian with an entire mouth full of sweet tooths, he’s a Texan at heart who gags when I mention tofu.  So when we both order, and both like, the same dish, that’s a big deal.

A big enough deal that I had to attempt this soup at home.  I went into the recipe armed with a secret weapon — when I asked the waiter if the soup was cream-based, he told me the base was actually corn stock.

So corn stock I made.  And corn soup.  And I will be making it again, because it was fantastic.  Light, healthy and incredibly flavorful, this is a perfect dish to celebrate our last few weeks of fresh corn this season.  Make it now, before they’re gone!

Corn and Chive Soup

INGREDIENTS:
3 ears of corn
2 cups milk
1 cups water
1 small shallot, diced
2 tbsp chopped chives
3 large shrimp
1/4 cup heavy cream
Salt
Pepper

DIRECTIONS:

Cut the corn kernels from the cobs and reserve.  Heat the milk and corn cobs to a simmer and let them simmer for ten minutes.  Remove the corn cobs, and add the water, corn kernels, chives, shallot and salt.  Simmer for 15-20 minutes.

Transfer the soup to a food processor or blender and puree it in batches until smooth.  Stir in heavy cream, pour into bowls, and serve.  Garnish with sliced shrimp and additional fresh chives.

Serves four.


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Tags: food · soups



25 responses so far ↓

  • 1 RecipeGirl // Oct 20, 2008 at 7:27 am

    It’s so funny that you’re posting about this.  We were just at lunch the other day and had a corn soup.  I commented to my husband about the soup and tried to dissect it for re-creation.  Isn’t that funny?  I think we all think alike on that sort of thing.  My corn soup was definitely cream based!

  • 2 Erik // Oct 20, 2008 at 9:32 am

    Wow! What an interesting soup! I would never have dream this up in a thousand years. Glad you posted this!
    I’m going to assume the cobs are removed before pureeing?

  • 3 Kelly // Oct 20, 2008 at 9:53 am

    That looks pretty and tasty.  I love the bowl.

  • 4 Katherine // Oct 20, 2008 at 10:39 am

    Stupid question — you do take out the corn cobs before blending, right? This looks amazing, by the way.

  • 5 Katherine // Oct 20, 2008 at 10:40 am

    oops just realize someone else asked the same question.

  • 6 Emily // Oct 20, 2008 at 10:56 am

    this looks superb!! We have a lot corn to be used at the moment too!!

  • 7 VeggieGirl // Oct 20, 2008 at 10:57 am

    “Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home?”

    Ooooh yes, I do; and you definitely succeeded in doing so!! :-)

  • 8 sugarlaw // Oct 20, 2008 at 12:58 pm

    Yes, take the cobs out of the soup!  I’ve changed it in the recipe.  Corn cob soup would be unique but most likely disgusting. :-)

  • 9 Maria // Oct 20, 2008 at 6:37 pm

    Oh yum! And glad you take the cobs out…ha! I am sure it is much better without them!

  • 10 ttfn300 // Oct 20, 2008 at 8:22 pm

    ooh my, yum yum, i love me a good corn soup!!

  • 11 Big Boys Oven // Oct 21, 2008 at 4:03 am

    Oh! i dropped my jaw looking at this gorgeous corn soup, fragrant and delicious, what more can one ask!

  • 12 zestycook // Oct 21, 2008 at 6:43 am

    WOW – I would love this soup.  Thansk so much for sharing.  I am so making this.  Great pictures

    zesty

  • 13 heather // Oct 21, 2008 at 8:04 pm

    that looks delish :) i left you a little blog award on my site, come grab it when you get a second :)

  • 14 Emiline // Oct 23, 2008 at 1:32 am

    I love corn chowdah, so I know I would like this!

  • 15 Bob LaGatta // Oct 23, 2008 at 1:49 am

    this recipe is very easy to do. id try it out later…around dinner

    I’ll better check the archived posts from your site. Ciao!
    http://www.technocooks.com

  • 16 Olga // Oct 24, 2008 at 3:15 pm

    corn always makes me think of summer. Great post.

  • 17 Naama // Oct 24, 2008 at 4:13 pm

    Thisis a great soup recipe! Thanks!

  • 18 Deborah // Oct 24, 2008 at 4:37 pm

    I don’t know where I’ve been, but I’ve never even heard of corn stock!  This sounds amazing!

  • 19 Katie // Oct 24, 2008 at 11:48 pm

    Yum!  I love soup, especially when it has corn in it.  Nice photos :)

    Just wondering…did you get the bowl in the 1st photo from Crate & Barrel?  I think I have the same one!

  • 20 Mansi // Nov 7, 2008 at 7:10 pm

    ooh boy! that looks so comforting, and the ingredients pair well together too! if you don’t mind, I’d you send this for my vegetarian thanksgiving recipe event!:)

  • 21 Mansi // Nov 7, 2008 at 7:12 pm

    without the shrimp though!:( I was so engrossed in seeing just the corn and chives I totally ignored the shrimp!:)D I think I’ll try it this way:)

  • 22 Sherry // Jun 5, 2009 at 3:37 pm

    Just made your wonderful corn soup.  Instead of shrimp I added fried chopped pancetta to top .  It was fantastic.  I used my emulsion blender.  Next time I’m trying a regular blender.  Thanks for sharing the recipe.  Now, on with the rest of the meal!

  • 23 Country Fried Ryan // May 31, 2012 at 10:00 pm

    I made your delicious corn soup with fresh chives from my garden for my sustainable living blog.  Here’s the link to the article.

    http://countryfriedryan.wordpress.com/2012/05/31/chive-harvest/

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