Hot summer days = hot soup … right?
It does if it tastes like fresh picked corn on the cob!
Growing up I lived not far from Taber Alberta Canada which arguably might just grow the sweetest, juiciest and tastiest corn in the world. My Mom would buy huge boxes of fresh corn from local farms and my brothers and I would help her shuck all those cobs (the worst part was the sticky corn cob hair… it still kind of heebs me out). She would spend hours cutting all of the sweet niblets off the cobs to can jars and jars of corn to eat during the winter months. Canning season was hard work! My mom would work late into the night and would even load up and cart her boxes of corn and her 5 gallon pail to set up and keep working on while she would take us kids to our evening activities.
During the summer we we would get to eat a LOT of FRESH SWEET corn for lunch and for dinner… In fact many times for lunches we just had hot fresh corn with butter, lots of pepper and salt, fresh baked bread and garden tomatoes. Fresh corn is one of those foods that you can never get sick of!
This soup is fresh corn at its very best! The corn broth is delicious all on its own, but when you add fresh corn and spinach it is one of the best summer soups you will ever eat. This soup has a very light, fresh and bright flavor which makes it so refreshing on a hot summer day despite it being a hot soup.
The corn cob broth freezes and can be used in so many different ways! The finished soup also freezes beautifully!
Soups on!
Love soup as much a me? Check out these other yummy options! Blushing Clam Soup, Roasted Hatch Green Chili and Chicken Soup with White Beans, And Udon Noodle Soup.
Fresh Corn Broth Soup
Ingredients
Corn Cob Broth
- 5 ears fresh corn YOU ONLY USE THE COBS - remove niblets from the cobs and set aside to use later.
- 10 cups water
- 1 tsp black pepper corns
- 1/2 tsp salt
Fresh Corn Broth Soup
- 6 cups corn cob broth
- 3 - 4 cups fresh corn niblets
- 1/2 cup SWEET onion diced
- 1 cup fresh spinach rough chopped
- 1 TBSP butter
- 1 large celery stalk sliced thin
- 1 stem fresh thyme
- 1 tsp salt taste and adjust seasoning as needed.
- 1-2 tsp black pepper
Instructions
Corn Cob Broth
- Remove husks and corn hair from all 5 cobs
- Cut corn cobs in half and carefully remove the corn nibblets from the cobs.
- Add the cobs to a deep stock pot. Add 10 cups of water (I use about 2 cups of water per cob... so if you are only using 4 cobs decrease the water to 8 cups). Add salt and pepper .
- Bring to a boil. Reduce to a simmer and keep it on the simmer for 2 hours.
- Remove from heat and allow to cool. Strain all solids and discard.
Fresh Corn Broth Soup
- Melt butter in deep soup pot, add onions and celery and saute until translucent.
- Add fresh thyme.
- Add corn cob broth. Bring to a high simmer. Simmer for 5 minutes.
- Add fresh corn nibblets and fresh spinach.
- Simmer for 5 to 8 minutes and serve!
- Enjoy!
