- 2 cups fresh corn kernels (cut from about 2 large ears of corn) or 10 ounces frozen corn kernels, thawed
- 1 cup clam juice, warmed
- 1 teaspoon unsalted butter
- Salt and pepper, to taste
- Honey (optional)
If you are using fresh corn, fill a small saucepan with salted water and bring to a boil. Meanwhile, fill a bowl with ice water. When the water is boiling, add corn. Cook until it is barely cooked through but still tender, about 2 minutes. Transfer corn to a colander, drain, and then plunge it into the ice bath. When cool, drain through a colander.
In a blender combine corn, clam juice and butter until smooth (you can pass the soup through a fine-mesh strainer if you want a more luxurious texture). Season to taste with salt and pepper. Add 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.
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