Roasted Sweet Corn Soup

• Cuisine
  • American
• Course
  • Main Course
  • Soup
• Suitable for Diet
  • Gluten Free
  • Vegetarian

Getting Started

To Start

• Heat your grill to 425 degrees

What You’ll Need

• 4 ears of fresh sweet corn
• 4 tablespoons butter
• 2-3 tablespoons extra virgin olive oil
• 3 garlic cloves minced
• 3 green onions chopped
• 1 cup chopped celery (and some of the green leaves)
• 1 1/2 quarts chicken stock
• 1 cup 1/2 and 1/2 (or heavy cream)
• 1 tablespoon butter
• 2 tablespoons corn starch
• 4 tablespoons cold water
• hot pepper flakes for garnish (optional)
• fresh cilantro for garnish

Method

1

Husk the corn and rub each ear with a tablespoon of butter. Place on a hot grill for 3-4 minutes till just charred a little; remove and allow to cool

2

In a medium size stock pot heat the oil over medium high heat, add the garlic, onions and celery sauté till just tender 2-3 minutes.

3

Add the chicken stock, reduce heat to simmer and cover with a tilted lid.

4

Cut the kernels of corn from the cobs and set aside. Place the cobs into the hot soup and continue to simmer for about 12-15 minutes. (this will add additional flavor)

5

Remove the cobs and add to the compost. Add the kernels of corn to the soup and continue to simmer over low heat for an additional 12-15 minutes till the kernels are tender.

6

Add the 1/2 and 1/2 or cream additional tablespoon of butter and continue to simmer for an additional 5 minutes. Turn off the heat.

7

Whisk together the cornstarch with the cold water and slowly stir into the soup to thicken.

Serve with a sprinkle of hot peppers on top along with fresh cilantro leaves.

*You can stir in the hot pepper flakes if desired.*

Serve with some crisp bread too!