Serves 6-8 people<\/em><\/p>\n10 ears white corn, husked<\/p>\n
2 onions chopped<\/p>\n
3 large leeks chopped (white part only)<\/p>\n
1 head garlic, halved crosswise<\/p>\n
4 thyme sprigs<\/p>\n
1 bay leaf<\/p>\n
10 black pepper corns<\/p>\n
4 quarts water<\/p>\n
3 Tablespoons olive oil<\/p>\n
5 Tablespoons unsalted butter<\/p>\n
Salt and freshly ground pepper to taste<\/p>\n
Cut the corn off the 10 cobs and reserve. To make the corn stock: in a stock pot add the garlic, 1\/2 the chopped onions, 1\/3rd the chopped leeks, corn cobs plus any milk you can scrape from the cobs, thyme sprigs, bay leaf, pepper corns and 4 quarts of water. Bring to a boil then turn down the heat and simmer for 30 minutes. Strain the stock and reserve.<\/p>\n
In another large pot saut\u00e9e the remaining onions and leeks until soft but not browned, about 7 minutes. Add 8 cups of the corn stock and return to a boil. Add all but 1 cup of the corn kernels (reserve for garnish) and saut\u00e9 for another 5 minutes until corn is just cooked and still a little crunchy. If the corn is over cooked, it will loose it's flavor. Pur\u00e9e the soup with the butter in a food processor until smooth, in batches. Add salt and pepper to taste. Strain (if you want to, sometimes I like it a little on the rustic side). Refrigerate until ready to serve. Can be made a few days ahead.<\/p>\n
To serve: reheat the soup and place in bowls. Saut\u00e9 the remaining corn kernels in butter with a little salt and pepper and spoon over. Garnish with chopped chives, crab, or lobster.<\/p>\n","protected":false},"excerpt":{"rendered":"
If you want to make this soup in Paris, you've got to get yourself a corn dealer. And, to my knowledge, there's only one. I'm not talking corn-in-the-can… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,679,681],"tags":[82,162,179,225,264,374,378,426,510,511,579,595,601,616,657],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-df","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/821"}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=821"}],"version-history":[{"count":1,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/821\/revisions"}],"predecessor-version":[{"id":1310,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/821\/revisions\/1310"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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