With such amazing sweet corn from our local farm, I am always looking for new ways to prepare them. I was so excited to try a soup recipe! This soup is light, creamy and so easy to make. The nutmeg added a wonderful dimension to the sweet corn flavor of the soup. My whole family loved it, so I will definitely be making this again this season. I sure hope you give it a try too; you won't regret it!
4 Tbsp butter
1 C chopped sweet onion
5 cups of corn, freshly cut from the cob, divided
1 Tbsp sugar
2 C milk
1 C half-and-half
1/4 tsp ground nutmeg
- In a medium skillet, melt butter over medium heat. Add onion and cook gently for 3-5 minutes until tender. Do not let the onion brown.
- Add 4 cups of corn and sprinkle generously with sea salt. Stir well and cook 5-7 minutes. Again, do not let the corn or onions brown.
- Stir in sugar.
- Meanwhile, in a medium saucepan combine the milk and half-and-half. Warm over medium-low heat until heated through.
- Add the corn mixture into the heated milk and bring to a simmer. Remove from heat and cool slightly.
- Puree soup in batches until very smooth. Pour through a fine wire strainer into a bowl.
- Transfer soup back into pan and reheat over medium heat.
- Whisk in nutmeg.
- Serve in bowls and garnish with the remaining corn kernels and a dusting of nutmeg.
Adapted from BHG