In an effort to turn half a crate of sweet corn into soup as fast as possible I devised this scheme to blaze through the whole process. This would work great in the home kitchen as well since we are always in a pinch for a few extra minutes.
12 ears of corn
1/4 pound butter
half stalk of celery
3 garlic cloves
2 tablespoons whole coriander
First shuck the corn, and separate the kernels from the cob. In pot One Sauteed one onion in the butter, then add the garlic and corn kernels and set heat to low. In pot Two brown off the mire poix and add the corn cobs broken in half, toss in the coriander, cover with water and bring to a boil. Simmer for ½ and hour. Strain the corn broth right into the pot with the kernels, bring to a boil then remove from the heat. At this point we have invested about 40 minutes, not bad.
Using a blender, ideally a vita-prep, puree the soup and strain through a chinois or the finest mesh strainer you have, discard the solids. Season with salt and tabasco sauce.
This is a great vegetarian soup, vegan if you want to leave out the butter. It’s fast, simple, and perfect for our now chilly nights. Corn is as good as I can ever remember right now. I’ve gone through about 6 crates and haven’t had a bad cob yet. If you enjoy the soup and have a little left over it makes a good base for a batch of corn cakes.