Created By: Gourmet Cookbook
Difficutly: very easy
Time: 45 Min
Portion: 6 servings
Ingredients:
8 Cups of fresh corn kernals (from 10-14 ears)
6 cups of water
1 tablespoon kosher salt or coarse sea salt
Garnsh: 1/4 cup of chopped fresh chives
Directions:
Combine corn, water and salt in a 4 to 5 quart pot and bring just to a boil. Reduce heat and simmer, covered, until corn is very tender, about 20 minutes.
Puree soup in batches in a blender until very smooth (use caution) and pour through a large medium-mesh sieve, pressing on solids, into a saucepan if serving hot or a metal bowl if serving cold; discard solids.
Reheat soup, stirring, until hot; or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
Serve sprinkled with chives.
Notes:
Can be made 3 days ahead; reheat gently before serving or serve chilled.