Sweet Corn Soup

With such amazing sweet corn from our local farm, I am always looking for new ways to prepare them.    I was so excited to try a soup recipe!  This soup is light, creamy and so easy to make.  The nutmeg added a wonderful dimension to the sweet corn flavor of the soup.  My whole family loved it, so I will definitely be making this again this season.  I sure hope you give it a try too; you won't regret it! 

Ingredients

4 Tbsp butter

1 C chopped sweet onion

5 cups of corn, freshly cut from the cob, divided

1 Tbsp sugar

2 C milk

1 C half-and-half

1/4 tsp ground nutmeg

Directions

1. In a medium skillet, melt butter over medium heat.  Add onion and cook gently for 3-5 minutes until tender.  Do not let the onion brown.  
2. Add 4 cups of corn and sprinkle generously with sea salt.  Stir well and cook 5-7 minutes.  Again, do not let the corn or onions brown.  
3. Stir in sugar.
4. Meanwhile, in a medium saucepan combine the milk and half-and-half.  Warm over medium-low heat until heated through.  
5. Add the corn mixture into the heated milk and bring to a simmer.  Remove from heat and cool slightly.
6. Puree soup in batches until very smooth.  Pour through a fine wire strainer into a bowl.  
7. Transfer soup back into pan and reheat over medium heat.
8. Whisk in nutmeg.
9. Serve in bowls and garnish with the remaining corn kernels and a dusting of nutmeg.

Adapted from BHG