SIMPLE CORN SOUP RECIPES

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Steps:

• Working with 1 cob at a time, lay corn flat on a work surface and use a sharp knife to cut kernels away from cob; reserve cobs. Melt 1 stick of the butter in a large saucepan over medium. When foam subsides, add corn kernels and cook, stirring often, until beginning to soften, about 3 minutes. Add kosher salt, several grinds of pepper, corn cobs, and 6 cups water to saucepan and bring to a boil.
• Reduce heat to simmer and cook, stirring occasionally, until corn is tender and liquid is slightly reduced, 20 to 22 minutes; let cool slightly and discard cobs. Using a slotted spoon, transfer corn to a blender. Add 2½? cups of the corn cooking water to blender and puree until very smooth, adding more a little at a time to reach desired consistency. Set aside.
• Melt remaining 4 tablespoons butter in a small skillet over medium. When foam subsides, add sunflower seeds, sesame seeds, and coriander and cook, swirling often, until butter is brown and nutty-smelling, about 2 minutes. Remove from heat.
• Serve soup warm or chilled topped with brown butter seed mixture. Season with flaky salt.