Fresh Corn Soup

So the picture doesn't really do it justice, but this soup was completely delicious.  I love fresh corn in the summer and part of me wondered if it was a form a blasphemy to add fresh corn to a soup rather than just cooking it and eating it with butter.  I was worried it was going to decrease the awesomeness of fresh corn somehow.  I was wrong.  There are few ingredients in this recipe yet it's so flavorful.  The fresh corn flavor was preserved and complimented by the creaminess of the soup.  Everyone loved it.  Instead of straining through a mesh strainer like the recipe states, we just served it after processing and it was delicious.  I am not sure the straining is necessary, but use your judgement there. :)

Fresh Corn Soup

Ingredients:

4 T butter

1/2 cup coarsely chopped onion (Vidalia or other sweet onion)

4 cups corn, freshly cut from the cob (about 5 ears)

1/2-1 tsp salt (or to taste)

1-2 T sugar

2 2/3 cups milk

1/3 cup heavy cream

dash nutmeg

Directions:

In a med saucepan over med-low heat, melt butter.  Add onion and cook gently for 3-5 minutes until tender; don't let onion brown.  Add 3 1/2 cups of the corn and sprinkle generously with salt.  Stir well and cook 5-7 minutes; don't let onions or corn brown.  Stir in 1 T of sugar.  In another saucepan, heat milk and cream over med-low heat until heated through.  Pour over the corn and onion mixture.  Heat over med heat to a simmer.  Remove from heat.  Cool slightly.  In batches, process in food processor until smooth.  *Strain through a fine mesh strainer, using the back of a wooden spoon to collect all juices.  Transfer back to saucepan and reheat over med heat, stir in nutmeg, if thinner soup is desired, more milk can be added.  Taste and add salt/sugar if necessary.  Serve in bowls topped with remaining corn.  Serves 4-6.

Source:  Adapted slightly from Better Homes and Gardens July 2012 issue