Several weeks ago, when summer corn was at its apex, I decided to use some leftover ears in the fridge to make a corn soup. I didn't fully know what I was doing, but with a parmesan rind on hand (that is supposed to be a good soup additive, right?), I thought I could figure something out.
The result was pretty good – perhaps a little light for the soup I was trying to achieve, but still pretty flavorful despite its thin consistency. I think this soup would be an excellent summer meal starter, and is definitely a good way to get through any extra summer corn (which sadly has passed us by this year!).
Summer Corn Soup
Ingredients:
- 1 tbsp. vegetable/olive oil
- 1 leek, white and light green parts washed and diced
- 1/4 tsp. garlic powder (would substitute 2 cloves minced garlic – unfortunately I did not have garlic the day I made this soup)
- 1 piece parmesan rind (I used a 5 inch by 1 inch piece, broken in half)
- Corn kernels from 2 ears of corn
- 3 cups water
- Salt
- Lime or lemon juice (optional)
- Fresh herbs (optional)
Directions:
- Heat oil in soup pot until shiny on medium-high heat.
- Add leeks, garlic powder and 1/2 tsp. salt. Cook until leeks are tender.
- Add 3 cups water and bring to a boil.
- When boiling, add corn kernels and lower heat to a simmer. Cook for at least 5 minutes, adding salt, citris juice, and/or fresh herbs to taste.
- Remove rind and serve warm.
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