Learn how to make corn soup with just fresh sweet corn! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Corn Soup recipe!
Chef, my Mexican wife absolutely loves sweet corn. As soon as I saw this I knew I had to make it for her. So, I went to a local corn stand and purchased 8 ears of corn (for $3.00) and doubled the recipe. I garnished it with nothing, as my wife loves corn...I didn't want to try to hide it. She couldn't get enough of it, Chef. Thank you so much.
The higher percentage of corn you blend before cooking, the creamier it will get. This is because you release more "corn starch" before cooking it. In China, we have a "corn milk" drink which is blending all of the fresh corn kernels before cooking and without the butter. So it gets super smooth and creamy. It can be served hot, warm or cold. Very delicious!
Chef john i used your apple pie recipe and your mom's crust recipe and won a blue ribbon. About 20 other pies in contention. I had never baked a pie in my life before. Your an amazing teacher.
Hey Chef John! So I watched this recipe yesterday because I bought fresh corn at the top of the week. This looked amazing, but I wanted something a touch heartier. So I used your recipe as a base, substituted the water for a vegetable broth, and added chunky cut carrots, red onions and celery as a flavor base and chopped small potatoes to make a corn chowder! Then garnished with sour cream, cheese, and a chunky guacamole! It was awesome! Thanks for the recipe inspiration!
If I wasn't already happily married I'd definitely propose to Chef John. Just imagine all the delicious food he'd make, and that soothing, happy, friendly voice of his always puts me in a great mood. Chef John is life! :D
While researching my book, Midwest Maize (corn history), I ran across some recipes from the 1800s that are nearly as simple as this -- but they boiled the cobs, after cutting off the corn, to to wring every possible bit of corn flavor out of those ears. Oh -- and and the stage at which corn is juicy like that it known as the milky stage (also known as green corn). All types of corn, including popcorn, go through a milky stage. The advantage to sweet corn is that it stays sweet longer than other types of corn, so you don't have to cook it within minutes of picking it. And yes -- corn soup is delicious.
It was 20 hours ago. I was working my construction job. It was a skyscraper, out in NYC. I was at around the 100 ft mark, putting in the windows. I feel my phone go off, but I know that using my arm to reach into my pocket would surely result to my doom. I had loose pockets, so I could read the notification by looking down. I could read, "Food Wishes: New video" Instinct took over as I reached for my phone to see the new Food Wishes video. I immediately plummet more than 150 feet, with my phone flying downwards slightly above me. I wake up the next day in the hospital. The nurse says that I broke nearly every bone in my body, and a few of my vital organs were punctured. "Where's my phone?" I ask. "When you fell, the phone landed on your abdomen, cushioning your phone's fall." "May I see it?", I asked, intending to watch the Food Wishes video. "Are you sure you have enough strength?" She asked, whilst picking up my phone. "Anything to see Food Wishes." I responded, not caring how much it would hurt. As I reach out to my phone, I wince from the extreme pain of everything in my right arm being shattered. I manage to grab the phone with 3 broken fingers, and go to the Food Wishes channel. I watch every last second of "Just Corn Soup", loving every last second of it. I regret nothing.
Is it just me or why does american corn look so much more pale than the corn we get in germany. Our corn is pretty bright yellow. Like Traffic sign yellow. Whats the deal with that?
I was falling asleep on the couch and woke up to this at 1am. Now I'm hungry. 🌽 So isn't this the same as creamed corn? I have to go to the Farmers market and get me some corn!
Was great as just corn but was scrumptious with bacon bits & fresh roasted/peeled/diced green chilis- and of course we always double-down on whatever cayenne you use for the muggles! NM style!
Mmm. I love corn. The huge display of corn has recently arrived at my local market and now I know what I'm going to make with my first purchase of corn.
My food wish would be Trinidadian Style Corn Soup. Thanks for your vids, I love this one because it's so simple, but still technique involved. I had to watch it based on your corn sauce for your scallops a couple years back. Which I made and were epic.
I dunno man, I think I have that title. I'm so popular that my fans stalk me, I had to pop one upside the ear the other day, told him he butter stay away.
This is almost how my mom made creamed corn. She'd cut off the kernels, and as she said "milk the cob", throw that in her cast iron skillet with a little bacon grease, and simmer till done. Adding a lil salt and pepper to taste. It was heavenly. I expect this soup will too. Thank you Chef john.
Another good way to remove corn from the cob is to use a tube pan or angel-cake pan. Stick the end of the ear of corn into the central "chimney" of the pan and scrape down with a sharp knife. The center will keep the ear from wobbling, and the kernels and liquid fall neatly into the pan. (I also think your soup could use some black pepper, although white pepper would be less visible.)
Omg I'm so full chef John!!! Tonight I made your Swedish meatballs and Syracuse salt potatoes for dinner and I went the extra mile since I had left over cream and made your grandpas strawberry shortcake. Best Tuesday night ever #foodbaby
Chef! love all your videos! i cant believe i never found you earlier! finally subscribed the other day!!! greetings from an American living and cooking here in Argentina!! thanks for everything!!!
I think corn on the cob is the one thing I've missed since getting braces. This is probably the best alternative I've seen. I prefer most things in soup form anyway.... Thanks!!
The wait between the video being posted and the blog being updated is the most exciting yet excruciating wait ever. I wanna know why you blended the corn that way!
Tried it today. Excellent! And, I now have a base to go wild with. I did have to make one change. I used frozen corn, and added a bit more corn to the blender to make up for the loss of the corn milk. "Fresh" corn around here is only fresh in the sense that it has never been frozen, and not fresh in the sense of picked today, yesterday or the day before that.
"And by better I mean butter" 😂😂😂😂😂😂😂😂😂😂😂 this entire video was by far the funniest one ever!!! I could be wrong, but it feels like it now, like butter 😎
Chef I really hope you'd make a video about how to style your food for camera or presentation, since ALL of your recipes look good on camera! Also thanks for the nice new corn-on-the-cob recipe.
Lol "the last time I showed this I got in trouble" I laughed way too hard. At my old restaurant job I got in trouble for cutting it the way you showed it on the ramekin. I was told to cut it with the corn down on a cutting board. Corn is serious business apparently.
Haha, Yeah you got what i meant. I'm a long time viewer, been watching for years. Maybe he has other things going on at the moment we viewers aren't aware of. Lets hope he uploads more frequently :D
Hey Chef! :D I fully understand that you took a couple of weeks off. Chef you have been so consistent with you videos, as a long time viewer I know you have been posting every week for years!!!! That in itself is insane and im glad you have grown so much. You post 2 videos and it is sufficient, your videos are quality. I don't want to speak for others but I prefer quality of quantity. As a long time sub I just want to show my appreciation Chef, thanks for your service to the culinary community ^_^
Upon re-reading my comment I think I may have I misspoken. Love you vids, you post very often considering the quality. I absolutely die for your corny puns and bad jokes. lmao, you are great Chef.
the best summer soup IMO is potato soup with ginger, garlic and cayenne. Also: could you possibly use a leftover grilled corn cob for this? For a little smoky flavor
I made corn soup the other week with 4 ears of corn, but added half an onion, cumin, and a chopped clove of garlic. It came out nice, but it could have been cornier.
Every time I go to the blog post for one of the recipes you refrence, and I never see anything there. I will try again this time but... I dont have high hopes. Thanks for the video tho.
I'm tryna use up my surplus of bean soup mix. Any suggestions of what I can do with my mixture of beans i.e. dried peas, barley, red lentils etc besides making soup? Getting real tired real fast with soup all day err day 😅
