Corn Soup
We love soup, and especially when it's both healthy and vegetarian. This recipe bursts with flavor by steaming fresh corn on the cob using the Combi-Steam oven MasterChef program. Thickened with steamed potatoes and a touch of cream this is a soup you’ll be enjoying all season long.
Recipe
Ingredients
6 ears corn
2 large red potatoes, peeled and cubed
6 cups chicken stock
½ cup half and half
Italian parsley, chopped (optional)
Salt and pepper to taste
Combi-Steam Directions
- Place the corn on a perforated steam tray and place in a Combi-Steam or Steam Oven.
- Program the oven: Select MasterChef / Corn on the cob / Steam Cooking / level 1 (al dente), this will take 17 minutes.
- When the corn is done, cut the kernels off the cob and place both the kernels and the cobs in a deep steam pan.
- Add the potato and chicken stock. Season to taste with salt and pepper.
- Place the pan in the oven and program the oven: Operating modes / Steam cooking / 212°F / 30 minutes.
- When the soup is finished steaming, remove from the oven and discard the corn cobs.
- Add in the half and half.
- Puree using an immersion blender and adjust seasoning as needed.
- Garnish with fresh parsley if desired.
No Combi-Steam, No Problem. Follow the directions below to modify for a stovetop.
Directions
- Remove the corn kernels from the cob using a chef’s knife.
- Place the removed kernels, corn cobs, potatoes and chicken stock in a stock pot. Season to taste with salt and pepper. Bring to a boil and then reduce to a low simmer.
- Simmer for 30 minutes over medium-low heat.
- When the soup is finished, remove from the cooktop and discard the corn cobs.
- Add in the half and half.
- Puree using an immersion blender and adjust seasoning as needed.
- Garnish with fresh parsley if desired.
To view this cooking video click here