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Corn soup

Servings:
Makes 20 servings
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Ingredients

  • 2 yukon gold potatoes, peeled and chopped
  • 4 shallots, minced
  • 6 cup chicken stock

Preparation

Baking Directions:

In a large pot, heat the olive oil.

Add the shallots and cook until soft.

Add the corn and stir to warm the kernels.

Add the potatoes and cover with the chicken stock.

Reserve the remaining chicken stock.

Bring to a boil and reduce to a simmer.

Cook for 30 minutes.

Remove from the heat.

Place the soup into a blender and puree.

Strain and discard all of the corn kernels.

Place the liquid back into the pot and reheat adding the remaining chicken stock.

Season with salt and cayenne pepper.

You may serve this hot or cold.