Golden Summer Corn Soup
Served warm or cold, this refreshing corn soup is garnished with a swirl of sour cream and a sprinkle of fresh herbs — a flavorful punch that will please your family and friends.
1 (16-ounce) package fresh corn with husks removed (4 medium ears)
2 (12-ounce) cans NESTLÉ CARNATION Evaporated Low-fat 2% Milk or Evaporated Fat Free Milk
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
2 large cloves garlic, chopped
Kosher salt and ground black pepper for seasoning
1 cup water
2 large sprigs fresh thyme
Light sour cream or crème fraîche (optional)
Chopped fresh chives for garnish (optional)
- Cut kernels from the cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
- Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
- Add vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.
- Pour soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.
Makes 4 to 5 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 300 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 3.5 g Cholesterol: 30 mg Sodium: 280 mg Carbohydrates: 47 g Dietary Fiber: 2 g Sugars: 25 g Protein: 16 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.