Best Corn On The Cob With Onion Soup Recipes

CORN OFF THE COB SOUP

Steps:

• Heat olive oil in a stock pot. Add onion and cook until tender.
• Add garlic and cumin and cook until fragrant.
• Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
• Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.

CREAMY CORN SOUP

Steps:

• Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
• Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
• Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
• Garnish with chives and serve warm.

BUTTERY-ONION CORN ON THE COB

Steps:

• In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.

CHILLED CORN SOUP

Steps:

• Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
• Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
• Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
• Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
• Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
• Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

CORN ON THE COB WITH ONION SOUP!

Steps:

• Spread the butter over the corn cobs.
• Sprinkle over 1/4 of the soup mix over each cob.
• Wrap the cobs in foil.
• Grill for 20 mins turning every 5 mins to ensure even cooking.

FRESH CORN & POTATO CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.