This week I was gifted, by one of our lovely neighbours, some home grown corn on the cob.
It is said that once picked, you should run to the kitchen and cook corn straight away, as from the moment it’s picked the natural sugar that gives it it’s name begins to convert to starch and so loses some of it’s sweetness.
Armed with this information we quickly boiled some of the corn and served them up with butter for the kids as a snack…it was a huge hit.
With remainder of the corn I decided to make some corn soup. All of the recipes I looked up required some ingredient or other that I was missing. So I decided on a ‘fly by the seat if my pants’ makey uppey recipe…..it turned out great.
3 fresh corn on the cobs ( use sharp knife to remove the kernels)
1 large onion finely chopped
1 fat clove of garlic chopped
1 medium potato peeled and diced
2 pints of chicken stock ( you may need slightly more or less of this depending on how thick you like your soup)
100 ml of cream
Melt some butter in a heavy based saucepan over a low heat.
Slowly cook the onion and garlic until soft .
Add in the potatoes and sweet corn kernels and cook for a minute or two.
Now add your stock and allow the mixture to simmer until the potatoes and corn are cooked.
Using a stick blender,whizz until the soup is smooth, be patient as this takes a while.
Add the cream and season.
Add more stock to get the consistency you like.
( if on the off chance it is too thin then simmer for a few more minutes and it will thicken again)
I like this served with lots of pepper and some chilli flakes…the chilli gives a lovely kick to the sweetcorn.
If you are not blessed with generous green fingered neighbours like ours then most supermarkets are selling corn on the cob at the moment…store in the fridge to slow the starch conversation process.