Fresh sweet corn soup is a typical summer soup, however it is just as delicious when eaten in any other season of the year, if only sweet corn grew all year round. It is fall/autumn season and although fresh sweet corn is going out of season, it can still be found in some grocery stores or farmers market.
Speaking of fall season, this is my favorite time of the year because fall season is not too hot or too cold and is absolutely beautiful. The leaves on trees turn colorful, red and yellow, and every shade in-between. It is also the time when fresh pumpkin smell fills the air at many coffee shops, restaurants and stores. The taste and aroma of pumpkin pies, pumpkin soups, pumpkin flavored coffee and drinks just reminds me of the holiday season with family. If you are not an early planner, this is a good time to gear up for the year end holiday/christmas season, before things get frantic and expensive.
Today’s recipe is fresh sweet corn soup with sausage . This soup is hearty, creamy and delicious. With every spoon, you get the creamy, buttery taste and hint of herb to cut through the buttery taste. The added flavor from the garnish (fresh carrots and red bell pepper), takes this soup to a whole new level. Glad to share this recipe with you!!
4 ears of corn, kernels cut off the cob, kernels and cobs reserved
1 1/2 cup sausage, cut in cubes
1/2 a medium yellow onion, diced
1 garlic clove, minced
2 table spoons canola oil
2 table spoons butter
2 table spoons chopped cilantro (or your favorite herb)
1/4 tsp. ground red pepper (optional)
1/2 tsp. ground black pepper
1 boullion cube
Carrots and red bell pepper, sliced for garnish
Salt to taste
1/2 cup cream of mushroom
Note: Cream of mushroom in simply mushrooms in mushroom stock thickened with soy, wheat or corn based thickener . Alternatively cream of chicken, heavy cream or a plain thickener can be used instead.
- Using a knife, slice off the corn kernels from the cob over a chopping board or bowl . Steam the corn kernels and cobs together in a pot with 2 cups of water for 10 minutes. You need to include the cob when steaming, for that added corn flavor.
Take out the corn cobs and toss. Reserve half a cup of the steamed corn kernels in a bowl for garnish and texture.Thoroughly blend the rest of the steamed corn kernels with the stock
Heat the canola oil and butter in a pot. Add onions and garlic and sauté, then add cubed sausage and stir. Allow to cook for about 2 minutes.
Add the cream of mushroom and stir. Add the blended corn, pepper, bouillon cube, 1 tsp. chopped cilantro and half the amount of reserved corn kernels. Allow to cook for 2 minutes. Taste and then add salt as needed.
Allow to cook for 4 minutes . Serve and garnish with the rest of the corn kernels, carrots, red bell pepper and cilantro.