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

1. Place the corn on a perforated steam tray and place in a Combi-Steam or Steam Oven.
2. Program the oven: Select MasterChef / Corn on the cob / Steam Cooking / level 1 (al dente), this will take 17 minutes.
3. When the corn is done, cut the kernels off the cob and place both the kernels and the cobs in a deep steam pan. 
4. Add the potato and chicken stock. Season to taste with salt and pepper.
5. Place the pan in the oven and program the oven: Operating modes / Steam cooking / 212°F / 30 minutes.
6. When the soup is finished steaming, remove from the oven and discard the corn cobs.  
7. Add in the half and half. 
8. Puree using an immersion blender and adjust seasoning as needed. 
9. Garnish with fresh parsley if desired.

No Combi-Steam, No Problem. Follow the directions below to modify for a stovetop. 

Directions

1. Remove the corn kernels from the cob using a chef’s knife.
2. 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.
3. Simmer for 30 minutes over medium-low heat.
4. When the soup is finished, remove from the cooktop and discard the corn cobs.
5. Add in the half and half.
6. Puree using an immersion blender and adjust seasoning as needed.
7. Garnish with fresh parsley if desired.

 

To view this cooking video click here