1/2 kg. frozen sweet corn,
6 cups chicken stock or base,
1/2 cup each-chopped onion,
1 cup diced carrot and celery,
1/4 cup extra virgin olive oil,
1/2 cup whipping cream,
salt and freshly ground black pepper to taste.
mix some fresh diced tomato with cooked corn and chopped cilantro.
Recipe: Sauté the vegetables in the oil and add the chicken stock. Bring to a boil and cook for 15 minutes, then remove from heat and liquefy in a blender. Use caution since the soup may be still hot, and blend it on batches, so you don't overfill the blender. Strain through a strainer and keep only the liquid, discarding the rest. Return to a boil, skimming the surface. Add the cream, season to taste and serve with 1 tablespoon of the garnish in each bowl of corn soup. The cream of corn soup is also delicious served with some diced grilled chicken in it.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.