Stop Throwing Away Your Corn Cobs
Hold the cream! Corn itself can be used to create creaminess. Our bisque gets silky body from the starches released by pureed kernels and simmered cobs.
To create a truly creamy corn soup, we rely on pureed corn kernels, simmered corn cobs and a generous amount of whole-milk Greek yogurt whisked in at the very end. The yogurt also adds a tanginess that balances the natural sweetness of the corn, while a pinch of saffron lends golden color and complex earthy notes.
Milk Street
SHOPPING
With so few ingredients, it’s important to use fresh summer corn; frozen lacks the sweet, fresh flavor needed. When buying corn, look for bright green husks and supple silk; avoid ears with dried-out husks and silk, or small brown holes in the husk (which indicate insect damage). And give the ear a gentle squeeze to feel for plump, plentiful kernels within the husk.
TIP
Cutting the cobs in half can help them fit better in the pot. And don’t use low-fat or nonfat Greek yogurt. Whole-milk Greek yogurt is the only variety that won’t separate when stirred into hot soup. Even so, take the pot off the heat before adding the yogurt. Once the yogurt is in, don’t return the soup to a simmer, as it can cause curdling. Finally, when pureeing, don’t use an immersion blender; a conventional blender is better for creating a smooth puree.
TECHNIQUE
Use Corn for Silkier Soups
Corn kernels and cobs are key to this soup’s creamy texture. Both release starch into the soup, similar to powdered cornstarch, which thickens when simmered. Pureeing the soup releases even more starch. Both methods also can add creamy body to any soup. For cobs, simmer two to four in 6 to 8 cups of soup for 30 minutes, then discard. For corn kernels, if the entire soup won’t be pureed, blend 1 cup kernels with 1 cup broth, then stir into the soup; stir often to prevent the starch from settling on the bottom of the pot.
