Why toss your corn cobs when they add an extra layer of sweet corn flavor to this brothy, summery soup? I like to make it nice and rich with a final addition of half-and-half, but that’s purely optional — even without it, it’s a lovely, light soup. Crab, lobster, and shrimp are all delicious additions.
2 tablespoons olive oil
1 yellow onion, finely chopped
1 carrot, finely chopped
6 ears corn on the cob, husked, kernels removed, and the cobs reserved (about 41⁄2 cups corn kernels) or 41⁄2 cups frozen corn
3 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken or vegetable broth, homemade or store-bought
2 medium potatoes, peeled and finely chopped
2 medium zucchini, quartered lengthwise and finely chopped
2 teaspoons fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 cup half-and-half (optional)
Make the broth. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and corn kernels, and cook, stirring often, until the onion is soft, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the broth and add the corn cobs. Bring to a boil, reduce the heat to low, and let simmer, covered, for 30 minutes.
Remove and discard the corn cobs and add the potatoes, zucchini, tarragon, sugar, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Add the half-and-half (if using) and serve.
D2D
Eat fresh, quick-to-fade items such as fresh corn, basil, lettuces, and asparagus early in the week and save hardier veggies such as broccoli, potatoes, and green beans for later in the week.
Cook Smart
Even though this soup tastes so good made with fresh, farm stand corn, it’s so tasty that I make it in the winter with frozen corn.
