Sweet Corn Soup

This recipe calls for scraping the corncobs to extract the juices, then adding the juices to the soup, which enhances the flavor.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Sweet Corn Soup
Review 1 for Sweet Corn Soup
5 out of 5
5 out of 5
mrsmfshort
Cpk, VA
November 18, 2010
Would You Recommend? Yes
0points
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Awesome soup, a few tweaks
November 18, 2010
I agree with the previous poster and had to tweak the soup a bit myself. I used the recommended 6 ears and you should milk it. I also used chicken broth instead of water. Definitely generously pepper the soup. Biggest thing the recipe doesn't mention is that you need to strain the bacon fat. Just use a damp paper towel and pour the grease through. I didn't the first time and got an awful brown color. Still haven't gotten the beautiful yellow color in the pic, but it's better when you strain the particles from the fat.
Review 2 for Sweet Corn Soup
5 out of 5
5 out of 5
eclecticgourmand
Tennessee
July 7, 2010
Would You Recommend? Yes
+11points
11of 11found this review helpful.
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Great alternative fix for fresh corn on the cob
July 7, 2010
I had several ears from the farmer's market in my fridge and decided to give this recipe a try. I am giving it 5 stars after some modifications:
1. I used 7 ears of corn instead of 6. And yes milk it! My arms were sore for about 2 days but it really helps add flavor. Oh and please invest in a corn zipper! I used my chef's knife and have now added WS's corn zipper to my wish list.
2. I used all the bacon grease, I had about 3-4 Tbs total. But that's how we do things in the South :-D.
3. Do NOT use water. Swap for vegetable or chicken stock for a richer tasting final product. I used chicken which doesn't overwhelm the corn, but gives this soup a deeper, more complex flavor.
4. Salt to taste and be VERY generous with fresh ground black pepper-gives it a great kick.
5. Top with chopped bacon right before serving so you can have the contrasting crunch in the texture.
Thanks WS for a great recipe!