This creamy, flavorful soup is a great way to make the most of fresh-shucked summer corn.
Hands-On Time: 30 minutes
Ready In: 1 hour, 15 minutes
Yield: about 12 cups
6 ears yellow corn, kernels cut off cobs (4 cups), and cobs reserved*
4 cups chicken or vegetable stock
4 cups water
2 bay leaves
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds Yukon Gold potatoes (about 4), peeled and diced
1 1/2 cups diced celery
1 cup diced onion
1 cup finely chopped smoked turkey
1 cup heavy cream
Salt and fresh black pepper to taste
Chopped fresh basil
- To make stock, bring 2 cups kernels, reserved cobs, stock, water, bay leaves, and oregano to a boil in a 6- to 8-quart pot. Simmer over medium heat, uncovered, until reduced to 2/3 of original amount (to about 6 cups), about 30 minutes.
- While corn stock simmers, heat oil and butter in a saucepan over medium heat until butter is melted, then cook diced vegetables and remaining corn kernels, stirring, until cooked through, about 10 minutes.
- Remove cobs and bay leaves from stock. With a hand blender (or in batches in a standing blender), purée stock until smooth, about 2 minutes. Add vegetable mixture and turkey and cook, covered, over medium heat 10 minutes more to blend flavors. Add cream, salt, and pepper. Garnish with basil.
*For cornier flavor, scrape bare cobs with a knife and add the "milk" to corn kernels.