This soup is served in the recipe for Summer Scallops with Corn Soup.
If you are using fresh corn, fill a small saucepan with salted water and bring to a boil. Meanwhile, fill a medium bowl with ice water. When the water is boiling, add the corn. Cook until it is barely cooked through but still tender, about 2 minutes. Transfer the corn to a colander, drain, and then plunge it into the ice bath. When cool, drain through a colander.
In a blender combine the corn, clam juice and butter until smooth (you can then pass the soup through a fine-mesh strainer if you want a more luxurious texture). Season to taste with salt and pepper. Add some honey if you feel the soup needs a bit more sweetness.
If using in the recipe for Summer Scallops with Corn Soup, set aside and keep warm until ready to assemble dish.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event
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