Fresh Corn Soup

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A delicious, simple corn soup recipe with a touch of parmesan cheese, curry powder & the rich flavour of fresh corn on the cob!

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Ingredients ( Serve 3 to 4 )

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  • 100 g Corn Kernel  ( freshly cut from the cob )
  • 40 g Onion
  • 250 ml Milk
  • 125 ml Whipping Cream
  • 25 g Shredded Parmesan Cheese
  • 1/2 tbsp Demerara Raw Cane Sugar
  • 1/4 tsp Sea Salt
  • 1 tsp Oil

Optional

  • Punch of Curry Powder
  • 1/2 tsp  Garlic Powder

Preparation

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1. Coarsely chopped onion. Shred Parmesan.

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2. Tied up corn skin and rinse. Cut corn kernels from the cob.

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3. In a medium saucepan over low heat, put in oil. Gently cook onion and corn kernels for about 5 minutes; just until tender. Do not let onion brown. Sprinkle generously with sea salt and Demerara sugar. Stir well to draw out the flavour of the corn.

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4. In a medium saucepan combine milk, whipping cream and shredded parmesan cheese. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.

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5. Keep some of the corn kernels. Use a hand blender puree soup until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat. To taste, add salt, curry powder and garlic powder.  To serve, divide soup among bowls, top with some of the remaining corn and dash of freshly ground curry powder.

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Reminder

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  • For thinner soup, warm 1 cup milk over medium heat; gradually stir into soup to reach desired consistency. For Creamed Corn, corn soup no need to drain. Add extra corn kernels.

  • Sweetness and nutritional value of corn decreases over time, it is best eaten as soon as possible. To store corn kernels, wrap into bag with a zipper into freezer

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7 thoughts on “Fresh Corn Soup

  • Monday June 1st, 2015 at 01:30 PM
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    肥丁你好:)看你的食譜一段時間了, 第一次留言:p 真的好喜歡好喜歡你的食譜~~ 感謝你分享那麼多好東西<3
    我有一個小問題…一直用的不黏鍋舊了,所以想另找一些比較天然健康的cookware選擇, 但市面上的產品太多了,  單單是物料也有玻璃, cast iron, 不銹鋼, ceramic, enamel……
    可不可以請你分享一下選cookware/bakeware的心得?

    Reply
    • Monday June 1st, 2015 at 07:37 PM
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      謝謝你留言支持﹗好開心你喜歡這些食譜
      熬粥、煲湯或煮酸性的食材時,我喜歡用玻璃鍋
      煎燉用鐵鑄 cast iron,耐用也不怕不黏物會掉下,也可以讓身體吸收鐵原素
      Enameled cast iron 也是不錯的選擇
      小鍋子挑不鏽鋼不錯,但要買質量好的,grade 304、18/8 或 18/10等級的,具有耐高溫及抗腐蝕的特性,可能釋出的各類金屬含量應該相對較低

      Reply
      • Friday June 5th, 2015 at 06:22 AM
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        嘩,原來這麼多學問的:p好專業>U<感謝你!!其實Enameled cast iron和 ceramic是類似的嗎, ceramic的鍋子好嗎? 用玻璃有沒有什麼要注意的? 對不起我問題真多,害你打了那麼多字><:

        Reply
        • Friday June 5th, 2015 at 12:42 PM
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          Enameled cast iron和 ceramic 的質材是不同的。enameled 搪瓷,又稱琺瑯,將無機玻璃質材料通過熔融凝於金属上並與金屬牢固結合一起的一種複合材料。有硬度高、耐高温和耐磨的特點。ceramic 我自己很少用,因為耐高溫的 Ceramic 一般有一層 coating,而 coating 用的化學材料對身體不太好。
          玻璃鍋可說是萬用的,煮甚麼食材都可以,不用擔心腐蝕釋出化學物的問題,不過導熱較慢,煮的時間比較長,清洗時避免碰撞,就可以用很久

          Reply
          • Friday June 5th, 2015 at 01:44 PM
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            哦,原來是這樣~我還以為玻璃是不可以煎炒炸的:S
            謝謝你的回覆:):)

  • Thursday May 28th, 2015 at 09:23 AM
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    怎麼忽然都是英文的?

    Reply

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