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
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
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.