There isn’t much in this world that SCREAMS summertime than fresh, sweet corn. I love corn. I am telling you, I LOVE me some CORN! It’s been a great deal recently around these parts and I had read a great recipe on Serious Eats about how to make a really good, velvety, creamy corn soup without having to add cream or butter. It involved a pressure cooker, and I don’t use my pressure cooker very much so I had to give it a try.
Don’t go away just because I said “pressure cooker” — stick with me even if you don’t have one! Seriously!
Here’s the thing — it’s vegetarian, easily made vegan, creamy, delicious, and fantastic. FANTASTIC.
I wasn’t sure I could pull off just handing my boyfriend a big bowl of sweet corn soup by itself (even though I could have just eaten nothing but this for a week), so I got into the freezer and pulled out my last couple servings of really delicious maine scallops that I had purchased from GetMaineLobster.com. They’re out of my range at full price, but I caught them on super sale and buy one get one free, so we’ve enjoyed fresh-frozen scallops around here for a few months. Turns out, when you add some fresh elements (tomatoes!) and some sweet delicious seafood to corn soup, it turns into something super-splurgy.
Whether you decide to keep this corn soup completely vegan or vegetarian, or serve it as a side dish or opener with another meal, I can tell you that even if you only worry about the corn part of this recipe you’re going to get a lot of compliments and folks banging down your door for the recipe. Enjoy a taste of summer!!
To make this soup vegetarian/vegan, leave out the seafood and instead of using butter to sautee the shallots go ahead and use vegetable oil, and use vegetable broth.
If you don’t have a pressure cooker, it would be my assumption (I haven’t done this yet) that you could cook the soup in a regular stock pot or dutch oven, just increasing the cooking time.