Chilled Corn Soup

1 tablespoon olive oil

2 shallots, sliced thin

2 garlic cloves, chopped

6 ears corn, kernels removed, reserve the cobs

1 yellow pepper, stemmed, seeded, chopped

1 cup milk

extra virgin olive oil for garnish

For garnish:

reserved corn kernels

fresh tarragon leaves, chopped, for garnish

olive oil, for drizzling

Boil the cobs in 6 cups of water for 10 minutes, strain and discard the cobs.

In a medium size saucepan, add the oil to the pan and cook the shallots and garlic until soft, add the peppers and cook until soft. Add 3/4 of the corn kernels and cook for 3-4 minutes. Add the milk and 3-4 cups of the reserved corn broth. Allow to simmer for 4-5 minutes.

Puree until very smooth. You can add a little more of the reserved corn broth if desired for a thinner soap. Season with salt and pepper to taste. Allow to cool in a refrigerator.

Garnish with raw corn kernels, tarragon and olive oil.

Copyright 2026 by WPLG Local10.com - All rights reserved.