Ingredients Jump to Instructions ↓

  1. 5-6 large ears fresh corn (4-5 cups)

  2. 4 Tablespoons unsalted butter

  3. 1 medium yellow onion chopped (about 1- 1/2 cups)

  4. Kosher Salt

  5. 2 cups low salt chicken broth

  6. 2 cups medium diced peeled red potato (4-5 medium)

  7. freshly ground black pepper

  8. 2 Tablespoons coarsely chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Slice the kernels off the corn cobs for a total of 4 cups of corn. Reserve the cobs. In a dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.

  2. Add 4 cups of water, the broth, potatoes, 2 cups of corn, the cobs, and 2 teaspoons salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from heat and discard the cobs.

  3. Working in batches, carefully puree the soup in a blender, transferring each batch to a large heatproof bowl or large liquid measuring cup.

  4. Pour the pureed soup back into the pot. Add the remaining corn and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with basil.


Send feedback