Fresh Corn Soup
12 cups fresh corn niblets, about 12-16 ears of fresh corn
8 cups leeks, sliced and washed, reserve tops for broth
2 cups potatoes, diced
3 tablespoons extra virgin olive oil
2 tablespoons fresh garlic, chopped
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon black pepper
6 cups water
8 cups water
We recommend 1/4 to 1/3 pound of seafood person in this recipe.
Remove corn from cobs. Put cobs in stock pot with reserved washed leek tops plus 6 cups water. Bring to a boil and simmer 30 minutes.
Saute leeks and potatoes with olive oil in dutch oven on low until tender about 20 minutes. Add salt, pepper, garlic, oregano, thyme and 6 cups corn niblets.
Strain corn/leek broth, add to leek/potato mixture plus 8 cups water. Simmer 10 to 15 minutes. Puree with immersion blender or pour into regular blender. Add remaining corn niblets. Adjust seasonings if needed.
At this point the soup is done. The fresh corn will cook quickly in the hot soup. It can be served hot or chilled.
We like to add grilled shrimp or scallops to our chilled soup. Seafood should be lightly seasoned so that the flavors of the soup stand out. Figure about a 1/4 to 1/3 of a pound of seafood person as a main course.
Serves about 8 people. Enjoy!