Chef John's Corn Soup Made Easy

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Step 1

Start by cutting the kernels off the corn cobs. Once you’ve got the kernels, use the dull side of your knife to scrape down the cob and catch all that sweet, milky juice that’s left behind. Give the kernels a little toss to separate them and pick out any bits of silk.

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Step 2

Next, split the kernels in half. Put one half in a saucepan and the other half into a blender. Add some cold water to the blender and blend on high until it’s completely smooth, which should take a minute or two. Pour this blended mixture into the saucepan with the rest of the corn.

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Step 3

Place the pot over medium-high heat and bring everything to a gentle simmer. Season with a pinch of salt and a little cayenne for a touch of heat. Once it starts to bubble, give it a stir and turn the heat down to medium-low.

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Step 4

Let the soup simmer for about 30 minutes, stirring every now and then so it doesn’t stick. When it’s ready, lower the heat to the lowest setting and stir in a good knob of butter.

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Step 5

Finally, use an immersion blender to blend the soup right in the pot. Pulse it a few times until the butter is fully mixed in and the soup looks creamy and smooth, which should only take about 30 seconds. Serve warm and enjoy!