mulberryshoots

It’s almost the end of the fresh corn season – sometimes it goes into October if you’re lucky. I had three ears of corn in the fridge and decided to make a cream of corn soup to go along with our supper tonight. The fresh corn is important, no matter how long it’s been around – and is perfect to use up in this delicious soup.

So here goes – melt about a third of a stick of unsalted butter, shuck the corn, rinse the silk off and dry. Then, using a sharp paring knife with a serrated edge, hold the corn by the end and slice the kernels off the cob into the melting butter. Repeat until all of the kernels are simmering in the butter.

For three ears, I added a half gelatin pack of Knorr’s chicken stock. About a cup of filtered water was added to make a light stock. Stir and cook gently for about twenty minutes or so. The corn mixture will be cooked down a bit. When cool, put it all into a food processor and pulse until creamy.

Place the pureed corn back into the pot and add one can of Goya coconut milk. Yep, that’s what I said. It will lighten and make the corn creamy (other times, people add cream.) Taste for seasoning and add salt (a healthy pinch.) This will enrich the flavor of the soup so don’t omit. Stir until the coconut milk is well blended into the soup and the salt has had a chance to do its magic.

I think this cream of fresh corn soup may be my favorite right now – superceding cream of cucumber soup – a family favorite. I hope you’ll enjoy it too!