Try This Light Yet Hearty Corn Soup!
- 2 tbsp extra virgin olive oil
- ½ cup yellow onion, diced
- 4 ears of corn, shucked
- 1 garlic clove, minced
- 2 cups chicken stock
- ½ cup water
- Salt and pepper, to taste
- Chives, finely chopped for garnish
- Sauté onion and garlic on medium heat until translucent. Add shucked corn and sauté for 3 minutes.
- Add chicken stock, and water and add the corn cobs to the pot of soup.
- Simmer on medium heat for 15 minutes.
- Remove half of the soup and puree in a blender. Add the puree soup back to the pan, and season with salt and pepper.
Garnish with a drizzle of olive oil, and chives.
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