Tuesday, September 11, 2012

Sweet Corn Soup

I don't know about where you live, but here in Central Texas, corn is abundant and cheap at the grocery store right now: 6 ears for $.99!

We love corn on the cob as a side for dinner and I also love making fresh soups from it. Not only are soups cheap and filling but I love that I usually have the ingredients to throw one together. And they are so forgiving, you can almost always add or omit vegetables and soups can handle it!

This is an adapted Weight Watchers recipe but I hope that doesn't discourage you. This is a great soup for the transition time between summer and fall. It isn't as heavy as a winter soup but it still has enough texture and creaminess to be comforting.




Sweet Corn Soup
adapted from the Weight Watchers New Complete Cookbook

Makes 6 cups/bowls of soup 

**The original recipe calls for grilled corn, which although adding a nice subtle grill flavor still creates a lot of extra steps and not everyone, including me, has a grill! Nevertheless, I have included both versions below, the grilled and non grilled corn version-each will offer a slightly different flavor profile.

Ingredients
4 ears of corn (around 2 cups of corn if using frozen)
1 tablespoon olive oil
1 onion, chopped
1 Yukon Gold potato or 2 small red potatoes, peeled and cut into chunks
3 1/2 cups chicken or vegetable broth
1/2 cup water
1/4 teaspoon salt (I used more but start with this)
1/4 teaspoon pepper
1/4 cup half and half
1 bay leaf

Directions (no grilling)

Boil a large pot of water and add ears of corn, boil for around 8 minutes or until corn is able to be sliced off the cob.  Drain and allow to cool for a few minutes before cutting off kernels with a serrated knife. Keep corn cobs.

Heat oil in large saucepan over medium heat. Add onion and cook, stirring, until softened, about five minutes. Add corn cobs and all remaining ingredients except the half and half, bring to a boil. Reduce heat and simmer, covered until potato is tender around 15 minutes. Remove and discard cobs and bay leaf. Taste to see if additional salt and pepper are desired.

Remove saucepan from heat and using an immersion blender, puree until desired consistency is reached. I left mine with a lot of texture but you can decide what consistency you like best. (You can also puree soup in a blender or food processor. )

Add half and half to pureed soup and reheat over medium heat until hot.

Enjoy!

3 Weight Watchers Points Plus per 1 cup serving

Directions (grilled corn)

To prepare corn for grilling, pull back husks and remove silk. Place husks back over corn. Put corn in large bowl and add enough water to cover. Let stand 20 minutes, drain.

Spray grill with nonstick spray. Preheat grill to medium or prepare medium fire using direct method.

Place corn on grill rack and grill, turning, until corn is tender and husks are lightly charred, about 20 minutes.  when cool enough to handle, remove husks. With long serrated knife, cut off corn kernels. Reserve cobs. 

Heat oil in large saucepan over medium heat. Add onion and cook, stirring, until softened, about five minutes. Add corn cobs and all remaining ingredients except the half and half, bring to a boil. Reduce heat and simmer, covered until potato is tender around 15 minutes. Remove and discard cobs and bay leaf. Taste to see if additional salt and pepper are desired.

Remove saucepan from heat and using an immersion blender, puree until desired consistency is reached. I left mine with a lot of texture but you can decide what consistency you like best. (You can also puree soup in a blender or food processor. )

Add half and half to pureed soup and reheat over medium heat until hot.

Enjoy!

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