Sweet corn soup, also called corn chowder in America is simple and cheap to make, yet delicious. You can enjoy it plain or add some meats and spices to increase flavour. It can be enjoyed hot or cold.
INGREDIENTS -6 sweet corn cobs, 5 parsley stems, 3 thyme sprigs, 3 black peppercorns, 2 tablespoon of butter, 2 leeks, thinly sliced, Kosher salt, to taste, 3 tablespoons of heavy cream, 2 tablespoons freshly chopped parsley.
Shuck the corn and rinse it. Slice off the kernels by running the blade of the knife down the cobs lengthwise. Set the kernels aside.
Cut the cobs in half crosswise. Place the cobs in a pot and add just enough cold water to cover them. Tie the parsley stems, thyme and peppercorns in cheesecloth with kitchen twine -- to make a sachet d'epices -- and add them to the water.
Simmer the cobs for 15 minutes and remove them. Strain the corn stock into a bowl and set it aside. Discard the corn cobs and herbs.
Melt the butter in a heavy-bottomed saucepan over low heat. Add the leeks to the saucepan and cook until softened and translucent, about 5 minutes. Add the corn stock and kernels, and season to taste with kosher salt.
Simmer the corn until tender, about 5 minutes. Blend the soup using a stick blender, or transfer it to a food processor and blend.
Strain the soup through a sieve and a couple of layers of cheesecloth, and into another saucepan. Press on the corn with the back of a spoon to squeeze the juice from it.
Bring the strained soup to a gentle simmer and stir in the heavy cream. Taste the sweet corn soup and adjust the seasoning with salt. Garnish with freshly chopped parsley.