Pressure Cooker Corn Soup
From elgourmand2 7 years ago
- 45 Min to make
- Serves 4
I seldom buy the frozen corn we get from Kiwi; it’s kinda blah. Our local corn, however, comes in twice a year and is quite simply delicious. Twice a year, for about a month, we feast on fresh corn. My wife and daughter seem to have no trouble with corn on the cob but for me it’s a struggle. Read more Corn soup is great for those times when you want all the sweet flavor of corn on the cob without the mess of picking corn skins out of your teeth, if you still have teeth. The secret to this soup is its infusion with whole cleaned corncobs, which maximizes the corny flavor and gives the soup its hearty, starchy texture. Truth is, everything but the butter, corn and cobs, water and salt & FG pepper are optional; I add the other stuff cause I like it. See less
Ingredients
- • 2 Tbs. butter. shopping list
- • 2 medium leeks, white and pale green parts only, finely chopped (about 1 cup). shopping list
- • 1-2 cups sliced mushrooms. shopping list
- • 2 medium cloves garlic, thinly sliced. shopping list
- • 6 ears of corn, kernels cut off from cobs, cobs split in half and reserved. shopping list
- • 2 bay leaves. shopping list
- • 4 sprigs tarragon, leaves minced, stems reserved separately. shopping list
- • Up to 1 quart homemade or store-bought low-sodium chicken stock. shopping list
- • Kosher salt and freshly ground black pepper. shopping list
- • 1 Tbs. minced fresh chives. shopping list
- • Extra-virgin olive oil, for serving. Optional. shopping list
How to make it
- 1. Melt butter over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes.
- 2. Add corn and cobs, bay leaves, mushrooms, tarragon stems, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine.
- 3. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover.
- 4. Discard corn cobs, bay leaves, and tarragon stems.
- 5. Working in batches, transfer mixture to a blender. To prevent the blender lid from exploding off, remove the central lid and cover the space with a folded kitchen towel.
- 6. Start blender slowly and gradually increase speed to high. Blend until completely smooth, adding more chicken stock or water as necessary. Season to taste with salt and pepper and press through a fine-mesh strainer into a clean pot. Repeat with remaining soup.
- 7. Serve soup with minced tarragon leaves and chives and a drizzle of olive oil.
- Add a small side salad, a slice of ham and some crusty French bread and dinner is served.
People Who Like This Dish 2
- huminbrd56 Concord, North Carolina
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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