Corn Cob Stock Soup
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.
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
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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.
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2
In a large pot or Dutch oven, heat 3 tbsp unsalted butter and 2 tbsp olive oil over medium heat.
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3
Add the 1 diced yellow onion and 2 diced celery stalks to the pot and sauté until softened, about 5 minutes.
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4
Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
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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.
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6
Remove the corn cobs, thyme sprigs, and bay leaf from the pot and discard.
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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.
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8
Simmer for about 15 minutes, or until the potatoes are fork-tender.
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9
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a blender.
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10
Stir in the 1/2 cup heavy cream and the remaining corn kernels. Simmer for an additional 5 minutes.
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11
Taste and adjust seasoning if necessary.
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12
Serve hot, garnished with 1/4 cup finely chopped fresh chives and an additional drizzle of heavy cream if desired.