Sweet Corn Soup

By Lisa ArmsA rainy stroll through the Shelburne Farmer's market last weekend yielded pile of plump, just picked sweet corn.  It was too warm and muggy to do any serious cooking, but this simple soup was so easy to make and perfect for a rainy Saturday. Enjoy it with a chilled glass of our new release -refreshing 2012 Lakeview White.

Sweet Corn Soup

finished corn soup

4 ears fresh, sweet corn 6 tablespoons butter 1 cup onion, chopped 1/2 small red Jalapeno pepper or other small red pepper, finely chopped 1 clove garlic, finely chopped 5 cups water 1/4 cup half and half or cream Salt and pepper to taste Basil to garnish (optional) Smoked sea salt to garnish (optional)

Whole corn

Shuck corn and remove all corn silk.  Hold the corn cob into a big bowl, fat end down.  Using a sharp knife, slice the kernels from the cob into the bowl.  Using the dull side of the knife, scrape the liquid from the cob into the bowl of corn.  Reserve the cobs.

Cutting corn from cobb

Corn in bowl

In a soup pot, melt the butter over medium high.  Add the chopped onion and sauté until soft and translucent.  Add the corn kernels, chopped pepper and chopped garlic and sauté until soft, about 5 minutes.  Add 5 cups water to the pot, add the reserved corn cobs (they can be broken in half if they don’t fit in the pot).  Bring the soup to a boil, then reduce heat to medium low and simmer for approximately 30 minutes until kernels are soft and liquid is slightly reduced.  Remove from heat.  Remove and throw away the cobs.


corn cobbs simmering

Lakeview-bottleIn small batches, puree the soup in a blender or food processor until almost smooth.   Pour the soup back into the soup pot and heat over low.  Add half and half and stir until heated through.  Season to taste with salt and pepper.

If desired, finish with a pinch of smoked sea salt and basil to garnish.  Enjoy with 2012 Shelburne Vineyard Lakeview White!

Serves 6