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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Yet another soup recipe for safe keeping purposes. I adore soup! It's definately a comfort food. Fresh corn is amazing in this, but frozen works just as well. Ingredients:
6 cups corn (or 6 ears fresh corn) |
4 tablespoons unsalted butter |
2 shallots, finely chopped |
2 teaspoons flour |
1 cup chicken stock |
1 cup half-and-half cream |
1/2 teaspoon salt (more to taste) |
1/2 teaspoon black pepper |
2 tablespoons fresh flat leaf parsley, coarsely chopped |
1 ounce parmesan cheese, grated |
Directions:
1. If using fresh corn: remove kernels from cobs into bowls. Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
2. Heat butter in med saucepan over med heat.
3. When melted and bubbling, add shallots.
4. Cook, stirring until soft and translucent.
5. Add corn, and flour.
6. Cook stirring 1 minute.
7. Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
8. Add cream; cook mixture until thick and creamy, about 4 min more.
9. Remove from heat; stir in salt, pepper, herbs, and cheese.
10. Garnish with additional parmensan.
11. ENJOY!
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