Remember, fresh is best when it comes to ingredients. Although you can make this simple soup with canned or frozen corn. Yes, it’s far more trouble to shuck corn—but you can’t beat the flavor of anything that’s freshly picked from God’s green earth.
- 4 Tablespoons unsalted butter
- 3 Tablespoons olive oil
- 1 scant tablespoon granulated sugar
- 1 medium to large size sweet or Vidalia onion
- 3 tablespoons all-purpose white flour (optional)
- 2 garlic cloves, put through a garlic press
- 8 ears of corn, shucked and carefully cut the kernels from the stalk with a sharp knife, held at an angle and away from you (check YouTube for clever ways to shuck corn and safely remove the kernels from the stalk.)
- 2 large russet potatoes, cut into cubes
- 6 cups of vegetable broth
- 1 cup of heavy cream
- 2 sprigs of thyme
- Coarse Himalayan or Kosher salt and fresh-ground pepper to taste
- In a heavy stockpot or large cast iron pan with high sides, melt 3 tablespoons of butter on just enough heat and slowly add the olive oil so it doesn’t splatter and burn.
- Add the onion and garlic and, with a wooden spoon, cook till soft.
- Add sugar and continue to stir till the onion and garlic mixture is caramelized to a lovely brown, about 5 minutes.
- Add the corn and cook till tender.
- Slowly add the broth and simmer to a rolling boil.
- In a blender, add a cup of the hot broth and the remaining tablespoon of butter.
- Sprinkle in the flour and turn the blender to medium, till the mixture is smooth.
- Whisk the mixture into the pan until the soup thickens. Cool.
- Season with salt and pepper to taste.
After the soup is cooled, put it into a large bowl, cover it with plastic wrap, and set in the refrigerator to cool overnight. Add the heavy cream just before serving. Serve cold. Complete the meal with warm cornbread and butter and a fresh garden salad.