Fresh Yellow Corn Soup

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 6 

I’m the type of person that doesn’t like rainy, or even just gloomy, weather. So when I spent a month in Britain for business, I was really miserable. Don’t get me wrong, the country was lovely, but the weather, well.

The good thing about that visit, aside from nailing a huge business deal, was me finding a way to make them rainy days much more bearable. Through what means you ask? Through food of course!

You see, right below where I stayed was a small, family owned grocery. And I still don’t know until now why this is so, but they had a huge section for corn alone. So what did I do, buy corn whenever it rained and made myself some Yellow Corn soup.

So there I was, looking out into the rain soaked streets sipping my hot, freshly made soup.

Your Ingredients:

8 cups of corn kernels (taken from around 14 ears of corn)
6 cups of water
1 tbsp of kosher salt
1/4 cup of chopped fresh chives

How to make Fresh Yellow Corn Soup

Put your corns in a pot, cover it and let it simmer for 20 minutes till it becomes tender.

Once done, remove the kernels from the corn and puree until smooth.

Run your puree into a coarse sieve and let it drip into a saucepan.

You can either serve it as it is or reheat the soup.

If you find the soup too thick, add a bit of water to make it thinner.