Creamy Corn Soup

1. 1

   Remove the husks and silks from the corn.

2. 2

   Holding the ears in a large bowl, slice off the kernels (to yield about 10 cups).

3. 3

   In two batches, puree the kernels and accumulated juices with a total of 2 cups water until chunky.

4. 4

   In a large saucepan over medium-high heat, cook the pureed corn, butter, 4 cups water, and 1 tablespoon coarse salt until the butter is melted and the soup is heated through, 5 minutes.

5. 5

   Serve hot with suggested garnishes, as desired.

6. 6

   Or let cool, then freeze in individual servings; reheat over medium-low (or in the microwave).

* Per serving · 4 servings · Values may vary.

No additional tips available.