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2 cups water
Bring water to a boil in a large saucepan. Add milk, corn, and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside.
Heat butter in same saucepan and sauté celery, onion, and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream.
Adjust seasonings with salt and pepper to taste. Reheat until piping hot.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 cups milk
4 cups fresh corn kernels, frozen may be used if out of season
1 teaspoon salt
2 tablespoons butter
1/3 cup celery, chopped
1/4 cup onion, chopped
1/4 cup leek, chopped, white part only
2 tablespoons flour
1/2 cup whipping cream
Salt and ground black pepper to taste
This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness.