My sweet corn soup

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Spotting a bargain at the grocers this weekend, I suddenly found the need for a sweet corn soup recipe. My local grocer has reduced corn to such a price that I think they’ll start paying me to take it away if it gets any cheaper.
I had a buzz round the internet and then made it up and came up with something between a “cream of” and a “chowder”. A “creamder” or a “chow of”?
Whatever it is, it’s a winner and really simple too. You could probably make it with a lot less corn – I used so much purely because I had it.
What you need
5 corn on the cob.
2 carrots.
1 celery stalk.
Half an onion.
Two mugs of chicken stock.
Small tub of single cream.
Splash of olive oil.
Salt and pepper.
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What to do
Remove the kernels from the cobs. (I followed these instructions).
Clean and chop the onion, carrots and celery.
Saute these in a splash of olive oil in a large saucepan.
Add the stock and simmer for 10 minutes.
Add the corn kernels and simmer for a further 5 minutes.
Remove from heat and allow to cool.
Blend the mixture – you may find it easier to do in batches and this way you can add/reduce liquid to the required consistency.
Add the cream.
Season to taste.
Reheat to serve but avoid boiling.

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