Corn Soup

Don't let the simplicity of this soup fool you.  It is full of corn flavor.  You can kick it up a notch by using the cobs.  I give you the info at the end of this post.  

Fresh summer corn.  I could eat it everyday.  It is so sweet, and with a little butter and salt, oh my. So simple and so good.  But I digress.  Back to the soup.

Ingredients:
1 Tbsp butter
One small onion, diced
2 cups water
4 ears fresh corn
1/2 cup grated potato
Salt
1/2 to 1 cup Milk, or other milk like product



Shuck the corn, remove the silk, and slice off the kernels.  Set aside.

In a medium saucepan melt the butter and add the onions.  Cook the onions over low heat until soft, but do not brown.  Add the grated potato, water, corn and salt and cook 10 minutes or until corn and potato are cooked through.   Cool briefly.  Puree 2/3 of soup in blender then add back to the pan.  You want the soup to be smooth but still have some whole kernels.  Heat through on low heat, add some milk to desired consistency, do not allow to boil.  Add salt to taste.   Serve hot.

The grated potato will help make the soup richer and thicker.

If want more potato in the soup, cut up one potato into small 1/2 inch cubes.  Boil in hot salted water in a separate pot.  When potatoes are done, drain, then add to soup.  Cooking time will be about 10 minutes.

You can also add herbs to this dish;  parsley, basil, tarragon, chives, or dill.  Take your pick.

 I have to say that I like it plain.  It's summer in a bowl.

If you want even more flavor, but a little more work,  you can kick it up a notch.  Take the cobs and put them into 2 cups of water and allow them to simmer away for about 15 minutes.  Then remove the cobs and discard and use that water for your soup.  There is so much flavor in those cobs, might as well extract as much as possible.