Fresh Jersey Corn Soup Is As Good As It Gets
It’s that time of year when Jersey corn is at its peak. If you’re familiar with my website and have read my posts, you’ll know I am a huge fan of fresh corn from New Jersey and now Pennsylvania. So I’m always looking for new ways to prepare fresh corn besides my favorite corn on the cob with butter, salt & pepper.
Cream of Corn Soup with Shrimp Butter is a luxurious and flavorful dish that combines the natural sweetness of corn with the rich, savory taste of shrimp butter. This sophisticated soup is perfect for special occasions or when you want to indulge in a comforting, gourmet meal at home.
Ingredients and Preparation
The main ingredient in this soup is fresh corn, which provides a sweet and creamy base. Fresh corn is preferred for its flavor and texture, but frozen corn can be used when fresh is unavailable. The corn kernels are first sautéed with aromatics such as onions, garlic, and celery to enhance their sweetness and depth of flavor. Combining chicken or vegetable broth and cream creates a smooth, velvety consistency. The mixture is simmered until the corn is tender and blended to achieve a silky texture.
To elevate the dish, shrimp butter is prepared as a decadent topping. Shrimp butter is made by blending cooked shrimp with softened butter, garlic, lemon zest, and a touch of cayenne pepper for heat. This compound butter is chilled until firm and then used to garnish the soup, adding a rich, savory element that complements the sweetness of the corn.
Cooking Technique
The soup begins with a base of sautéed onions, garlic, and celery in butter or olive oil. Once the vegetables are softened, the corn kernels are added and cooked until they are slightly caramelized. This step is crucial as it intensifies the corn’s natural sweetness. The broth is then added, and the mixture is brought to a boil and then reduced to a simmer. After about 15-20 minutes, the corn should be tender, and the soup is ready to be blended. The soup is pureed until smooth using an immersion or a regular blender. The cream is stirred in at the end to add richness and a smooth mouthfeel.
Serving and Presentation
To serve, the cream of corn soup is ladled into bowls and topped with a generous dollop of shrimp butter. As the butter melts, it infuses the soup with its rich, garlicky flavor and a hint of lemon zest. For an elegant presentation, the soup can be garnished with fresh herbs such as chives or parsley and a sprinkle of paprika for color.
Flavor Profile
This soup is a delightful blend of sweet and savory flavors. The natural sweetness of the corn is enhanced by the sautéed aromatics and balanced by the savory, rich shrimp butter. The addition of cream provides a luscious texture, making each spoonful indulgent and satisfying. The shrimp butter adds a luxurious finish, with its subtle seafood flavor and aromatic notes from the garlic and lemon zest.
In summary, Cream of Corn Soup with Shrimp Butter is a dish that combines simple ingredients to create a sophisticated and flavorful meal. Its rich, creamy texture and balanced flavors make it a standout choice for any occasion, offering both comfort and culinary elegance.
How do you know when shrimp are done cooking?
Cream of Corn Soup with Shrimp Butter Recipe
Ingredients
For the Soup
- 6 ears fresh corn or 4 cups frozen corn
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 stalks celery finely chopped
- 4 cups chicken stock or vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
- fresh chives or parsley for garnish (optional)
- paprika for garnish (optional)
For the Shrimp Butter
- ½ pound shrimp peeled and deveined
- ½ cup unsalted butter softened
- 1 clove garlic minced
- 1 lemon zested
- ¼ teaspoon cayenne pepper (optional)
- salt to taste
Instructions
Prepare the Shrimp Butter
Cook the Shrimp
- In a small skillet, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes per side. Let them cool slightly.
Make the Shrimp Butter
- Finely chop the cooked shrimp or pulse them in a food processor until finely minced.
- In a medium bowl, combine the minced shrimp, softened butter, minced garlic, lemon zest, cayenne pepper (if using), and a pinch of salt. Mix well until smooth.
- Transfer the shrimp butter to a piece of plastic wrap, roll it into a log, and refrigerate until firm, at least 1 hour.
Prepare the Soup
Prepare the Corn
- If using fresh corn, remove the husks and silk. Stand each ear on its end and carefully slice downward with a sharp knife to remove the kernels.
Cook the Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the Corn
- Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
Simmer the Soup
- Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the corn is tender.
Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Finish the Soup
- Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
Serve
Plate the Soup
- Ladle the soup into bowls.
Garnish
- Place a slice or dollop of the chilled shrimp butter on top of each bowl of soup. As it melts, it will add a rich, savory flavor to the soup.
- Garnish with fresh chives or parsley and a sprinkle of paprika if desired.
2 Responses
Just saw this and had to immediately go pull my lobster bisque from last night out and finish it off. We have had terrible corn here this year so far, which is a drag because homemade creamed corn is a little slice of divinity. Maybe things will turn around? Looks delish!!
A friend made this for me, and it was divine… delicate and perfect for a summer day.