Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
I’m the type of person that doesn’t like rainy, or even just gloomy, weather. So when I spent a month in Britain for business, I was really miserable. Don’t get me wrong, the country was lovely, but the weather, well.
The good thing about that visit, aside from nailing a huge business deal, was me finding a way to make them rainy days much more bearable. Through what means you ask? Through food of course!
You see, right below where I stayed was a small, family owned grocery. And I still don’t know until now why this is so, but they had a huge section for corn alone. So what did I do, buy corn whenever it rained and made myself some Yellow Corn soup.
So there I was, looking out into the rain soaked streets sipping my hot, freshly made soup.
8 cups of corn kernels (taken from around 14 ears of corn)
6 cups of water
1 tbsp of kosher salt
1/4 cup of chopped fresh chives
How to make Fresh Yellow Corn Soup
Put your corns in a pot, cover it and let it simmer for 20 minutes till it becomes tender.
Once done, remove the kernels from the corn and puree until smooth.
You can either serve it as it is or reheat the soup.
If you find the soup too thick, add a bit of water to make it thinner.