Chilled Corn Soup Recipe

Ingredients

3 1/2 cups whole milk
8 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
4 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, minced
4 large fresh thyme sprigs
4 bay leafs
Ice
Salt and pepper to taste

Directions

1. Bring milk and corncob halves just to boil in large stock pot. Remove from heat, cover, and let steep while sautéing vegetables.
2. Melt butter in large stockpot over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes. Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes.
3. Add water, thyme, bay leaf, and milk mixture with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
4. Cool soup slightly. Discard corncobs, herb sprigs, and bay leaf. Working in batches, puree soup in blender until very smooth. Using a fine mesh strainer, strain soup into large bowl, pressing on solids.* Season soup to taste with salt and pepper. Cool over ice water bath. Cover and chill.

Makes about 2 1/2 quarts.

*I opted not to strain mine.

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