A good summer or autumn soup for a crowd.
In a large pot bring the gallon of water to a boil. Add the corn with the husks removed. Cook for 12 minutes remove and cool.
Remove the corn from the cob's and place the cobs back into stock pot with the water and boil for 30-45 minutes. Strain and save the liquid.
Place the butter in the stock pot that the liquid was just in. Melt butter and whisk in the flour to make a roux.
Add the strained liquid and whisk to incorporate. Bring up to a simmer and simmer for 20 minutes to cook out the flour taste. Strain to make sure there is no lumps.
Clean pot and place the strained liquid part of the soup back in.
Add the corn that was cut of the cob, blanched potatoes and the chicken of the woods.
Bring back to a simmer add the heavy cream and adjust the seasoning with salt and pepper.
Ingredients
Directions
In a large pot bring the gallon of water to a boil. Add the corn with the husks removed. Cook for 12 minutes remove and cool.
Remove the corn from the cob's and place the cobs back into stock pot with the water and boil for 30-45 minutes. Strain and save the liquid.
Place the butter in the stock pot that the liquid was just in. Melt butter and whisk in the flour to make a roux.
Add the strained liquid and whisk to incorporate. Bring up to a simmer and simmer for 20 minutes to cook out the flour taste. Strain to make sure there is no lumps.
Clean pot and place the strained liquid part of the soup back in.
Add the corn that was cut of the cob, blanched potatoes and the chicken of the woods.
Bring back to a simmer add the heavy cream and adjust the seasoning with salt and pepper.
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