Corn soup

corn soup.txt

Corn Soup

4 ears corn (or 1.5 cans or 3 cups frozen corn) 
One can creamed corn
One can whole corn. 
1 Tbsp extra virgin olive oil 
2 tbsp kosher/sea salt (use half for table salt)
¼ tsp paprika 
½ onion diced
2 Tbsp unsalted butter 
2 tbs flour
3 cups water (or canned corn water)
1 cup milk 
1 cup heavy (whipping) cream 

Preheat oven to 450F
Slice corn off cob if using fresh corn
Place the corn kernels on a rimmed baking sheet, saving the cobs for later. Save the water from the canned corn. Don’t open the cream corn yet. 
Add olive oil, sprinkle of kosher salt, and paprika.
Mix all together with your hands and spread out evenly in a single layer. Roast the corn kernels at preheated oven at 450 ºF (230 ºC) degrees for 15 minutes. 

Heat the butter in a heavy-bottomed pot 
Add the onion and sauté until clear
Add the flour, spreading it thin across the onions (not one big clump) and then stir, making a paste. 
Add the roasted kernels and water and the water from the canned corn. 
Add the reserved cobs in the pot if you have them
Bring to a boil over medium heat. Cover and lower the heat to medium-low heat and simmer for 15 minutes.
Remove the cobs and discard. 
Reserve some of the whole corn kernels for later
Blend the soup until smooth
Add the milk and cream and blend
Add the creamed corn and blend. 
Add the rest of the salt
Put in the whole kernels and blend on lowest setting.
Add salt and pepper to taste