Corn soup recipe

Corn Cob of Glory: A Soup Odyssey (for When Your Fridge Cries for Help)

Let’s be honest, sometimes the fridge gods haven’t blessed us with a five-course meal’s worth of ingredients. Fear not, for the humble corn cob emerges from the crisper drawer, ready for its glorious destiny: corn soup!

This recipe is perfect for those nights when you wouldn’t trust yourself to operate a can opener without causing a kitchen incident. It’s faster than your takeout app can refresh, and guaranteed to be less mysterious than the science experiment bubbling in the back of your fridge (looking at you, forgotten container of green stuff).

Ingredients:

• 1 cob of corn, past its prime but not yet plotting world domination (seriously, those fuzzy kernels are a health hazard)
• 1 onion, because apparently you cried all your tears yesterday and have none left for chopping
• 2 cloves of garlic, unless you’re on a date (or video call) – in which case, quadruple the amount
• 4 cups of vegetable broth, or chicken broth if you’re feeling fancy (or have a rotisserie chicken carcass taking up valuable real estate in the fridge)
• 1-2 tablespoons of butter, because everything is better with butter (don’t @ me)
• Salt and pepper, to taste (because apparently your taste buds haven’t given up on you yet)
• Optional fun stuff: a splash of cream for a richer soup, a sprinkle of paprika for a smoky kick, or some shredded cheese for, well, because cheese.

Instructions:

1. Shuck and Conquer: Wrestle the stubborn husks off your corn cob. If it puts up a fight, channel your inner gladiator and win. You eat the corn, not the other way around.
2. Diced and Chopped: Dice the onion (tears optional, see above) and mince the garlic. Tip: blame the onion for making your eyes water, it’ll save you from admitting your emotional state.
3. Butter Believe It: In a large pot, melt the butter over medium heat. Be mesmerized by the golden goodness – it’s the only entertainment you’ll get from this recipe (unless you count the internal monologue of your fridge judging your questionable food choices).
4. The Sauteening: Add the diced onion and garlic to the pot. Saute until the onion is translucent, which basically means it looks like it’s about to cry too (solidarity, onion, solidarity).
5. Cobwebs of Corn: Now comes the fun part (or maybe the slightly tedious part, depending on your outlook on life). Using a knife, scrape the kernels off the cob. This can be therapeutic, or mildly rage-inducing, entirely your call.
6. Broth Be With You: Add the corn kernels and vegetable/chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Puree Power: Here’s where the magic happens (or, depending on your blender’s capabilities, a potential disaster). Using an immersion blender or a regular blender (be careful, hot soup!), puree the soup until it reaches your desired consistency.
8. Seasoning Symphony: Add salt and pepper to taste. Now is also the time to throw in any of your optional fun stuff – cream, paprika, cheese, the leftover fortune cookie you found in the back of the cabinet (don’t judge).
9. Soup-erstar: Serve hot with a sprinkle of your favorite herb (or a crumbled leftover cracker, we’re not judging).

Congratulations! You’ve just created a culinary masterpiece (or at least something edible) from fridge leftovers. Pat yourself on the back, and enjoy your delicious (or questionable, but filling) corn soup!