Description
Say goodbye to complicated corn-on-the-cob and get your corn fix a different way.
Ingredients
Scale
- 2 tbsp butter
- 1 yellow onion, medium size, finely chopped
- 6 scallions, whites and green tops chopped separately
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 qt chicken or vegetable stock
- 4 cups corn cut from fresh ears if possible, cobs reserved
- 2 carrots, diced
- 8 fingerling potatoes, small, about a pound
- 2 bay leaf
- 1 tbsp fresh thyme leaves
- 1 jalapeño pepper, seeds and ribs removed, diced (more if you like a bit of spice)
- 2 cup whole milk
- 1 tbsp flour
- 1/2 cup cilantro, roughly chopped
- Kosher salt and fresh ground pepper
Instructions
- Bring corn cobs and chicken stock to a simmer. Turn off heat and let the stock infuse while you continue with the rest of the recipe.
- Melt butter in a large soup pot, and sauté scallion whites, celery, carrots, green pepper and jalapeño until onions are translucent, 5-8 minutes.
- Add 2 cups of the corn and the potatoes to the soup pot. Add the infused chicken stock, bay leaves and chopped thyme. Bring to a simmer and cook 10-15 minutes.
- In a blender, combine the remaining 2 cups of corn with the 2 cups of whole milk and flour. Blend together at high speed, then add to the soup pot. Simmer until slightly thickened. Adjust salt and pepper to taste.
- Stir in the chopped scallion greens and chopped cilantro stems. Simmer for another 10 minutes.