Corn Cob Stock Soup

Name: Corn Cob Stock Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 ears of fresh corn, husked; 1 yellow onion, diced; 2 celery stalks, diced; 2 Yukon gold potatoes, peeled and diced; 3 garlic cloves, minced; 4 fresh thyme sprigs; 1 bay leaf; 3 tbsp unsalted butter; 2 tbsp olive oil; 8 cups water; 1/2 cup heavy cream; 2 tsp salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh chives, finely chopped

A velvety summer soup that extracts incredible flavor from often-discarded corn cobs. Sweet corn kernels, potatoes, and herbs combine in a creamy base, showcasing zero-waste cooking at its most delicious.

70 minMediumServes 6275 cal/serving

AmericanSoupStovetopVegetarianHalal-friendlyGluten-FreePork-FreeAlcohol-Free

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Ingredients

6 ears of fresh corn, husked
1 yellow onion, diced
2 celery stalks, diced
2 Yukon gold potatoes, peeled and diced
3 garlic cloves, minced
4 fresh thyme sprigs
1 bay leaf
3 tbsp unsalted butter
2 tbsp olive oil
8 cups water
1/2 cup heavy cream
2 tsp salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh chives, finely chopped

Instructions

1

Using a sharp knife, cut the kernels off the 6 husked ears of fresh corn. Place the kernels in a bowl and set aside. Reserve the cobs.
2

In a large pot or Dutch oven, heat 3 tbsp unsalted butter and 2 tbsp olive oil over medium heat.
3

Add the 1 diced yellow onion and 2 diced celery stalks to the pot and sauté until softened, about 5 minutes.
4

Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Add the reserved corn cobs, 4 fresh thyme sprigs, 1 bay leaf, and 8 cups water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes to create the corn stock.
6

Remove the corn cobs, thyme sprigs, and bay leaf from the pot and discard.
7

Add the 2 peeled and diced Yukon gold potatoes and three-quarters of the reserved corn kernels to the pot. Season with 2 tsp salt and 1/2 tsp freshly ground black pepper.
8

Simmer for about 15 minutes, or until the potatoes are fork-tender.
9

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a blender.
10

Stir in the 1/2 cup heavy cream and the remaining corn kernels. Simmer for an additional 5 minutes.
11

Taste and adjust seasoning if necessary.
12

Serve hot, garnished with 1/4 cup finely chopped fresh chives and an additional drizzle of heavy cream if desired.

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Questions

What should Corn Cob Stock Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until the potatoes are fork-tender.

Do I need any special equipment for Corn Cob Stock Soup?

Beyond a knife and a board, the method uses a Dutch oven (step 2), an immersion blender (step 9) and a blender (step 9). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of heavy cream in Corn Cob Stock Soup?

The entry for Corn Cob Stock Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Corn Cob Stock Soup dairy-free?

Yes. The dairy in Corn Cob Stock Soup is 3 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Corn Cob Stock Soup?

One serving (the recipe makes 6) is about 275 calories, with 6 g protein, 32 g carbohydrate and 10 g fat, plus 3 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

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