Ingredients

How to make it

  • * Cook the corn ears (without the husks) in salted water for 15 min. Rinse them and cut the kernels off with a sharp knife.
  • * Place the milk and cream in a pot with the corn kernels (keep a few on the side). Add the herbs, salt and pepper and a touch of paprika, and bring to a gentle simmer.
  • Cook for 15 minutes.
  • * Stop the heat and mix the soup in a blender.
  • * Serve with fresh herbs, the reserved corn, and fresh paprika.
  • Do not forget a hearty piece of country bread too.

Reviews & Comments 9

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  • gavincollins 4 years ago
    Sounds yum how much would it be able to serve i wonder
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  • leonora5 6 years ago
    Yummy - I am crazy about soup and this looks lovely.
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    " It was excellent "
    smooch ate it and said...
    Yummy Noir!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Yummy, I love corn and this sounds delicious!
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    " It was excellent "
    shuga ate it and said...
    This is a must make!
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  • wynnebaer 6 years ago
    A must make for sure....:)
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    " It was excellent "
    pink ate it and said...
    Love fresh corn, and a great recipe! *smile*
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  • krumkake 6 years ago
    Ah, Noir, you hit a weakness of mine - fresh corn. When it is in season, we eat it almost daily. I like to freeze the whole cobs for making soup in the winter - your recipe will be on the menu for sure when the new crop arrives this summer...delicious sounding, and the picture proves it is so! Thank you~
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    " It was excellent "
    jenniferbyrdez ate it and said...
    A lovely thing to see first thing. Thanks hon.
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