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1
Use the freshest corn possible.
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2
Take off only the dirty outer layer of shucks, rinse with water, and cut off the the silky tips.
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3
Put the unshucked corn into a pot, and fill about 2 cm deep with water.
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It's fine if the water doesn't cover the corn.
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Put a lid on the pan, and boil for about 10 minutes total from the time you turn on the heat.
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Once it's boiled, shuck the corn under cold, running water.
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It's boiled tender.
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Method 1 - How to remove the kernels with a spoon or the like: I have this odd-shaped spoon that I find easiest to use, so this is how I do it.
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9
I actually remove the kernels one row at a time.
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Insert the spoon or similar utensil firmly between the kernels, and use it like a lever to cleanly remove the kernels.
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11
Remove the kernels row by row until you've gone around the whole ear of corn.
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It takes some time, but you get all the kernels out nicely this way.
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Method 2 - How to remove the kernels with a knife: As with Method 1, insert the knife firmly between the rows of kernels and use it like a lever to remove the kernels.
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Remove all the kernels, one row at a time.
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This method doesn't get the kernels out quite as cleanly as the first method, but it's faster.
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If you're using a lot of corn, I recommend doing it this way.
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17
Finally, we're ready to begin making the potage!
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18
Cut the onions and potatoes into thin slices.
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Turn the heat on beneath your soup pot, and melt the butter.
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Add the onions and cook until soft.
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Then add the potatoes and corn.
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After sauteing for 2 or 3 minutes, add 200ml (about 1 cup) of water and the consomme.
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Put a lid on the pot and simmer for 10 minutes.
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24
Next, allow the mixture to cool, and then process it in a blender for about a minute, or until smooth.
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25
Return the mixture to the pot.
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26
It's actually smooth enough now as is, but the texture is still a little grainy.
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27
If you would like an even smoother texture, please strain the mixture.
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28
Turn the heat back on, add the milk and cream, adjust the flavor by adding some salt and pepper to taste, and it's done!
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29
I always use these garlic cheese croutons, posted by Mimato,.
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30
They're so good!
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31
!
