Chilled Golden Corn Soup is thick, creamy, silky and filled with fresh corn flavor with a warm golden turmeric backdrop. The entire family will love this easy stovetop corn soup! #summerfood #cornsoup #corn #vegetarian #vegetablerecipes #sides
Clean the corn on the cob by removing the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife.
After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the 'cream' that is left behind. NOTE: do not throw away the corn cobs yet, as these will be used in the soup to get all of the flavors out.
Finely slice the scallions separating and saving some of the greens to use as garnish on the soup.
Preheat a dutch oven or large soup pot using a high heat setting.
Add a tablespoon olive oil and the scallions. Stir so they don't burn.
Add the 6 cups of broth and the 4 cobs left over. Bring this all to a boil and then turn down to a simmer for 10 minutes. Then remove the corn cobs and discard.
Add the corn kernels and the corn 'cream'. Stir to combine, then bring to a soft boil and let cook for 5 minutes.
While the corn cooks, in a separate bowl, mix the half and half with the cornstarch. Whisk together until the cornstart is dissolved and you have a smooth slurry. Then whisk the slurry into the soup and add the Turmeric and the Ground Pepper. Turn the heat back on, and bring back up to a simmer to thicken; about 4-5 minutes. Be sure to stir frequently so that it doesn't clump and thickens smoothly.
Turn off the heat. Then using an immersion blender, blend the soup in the pot until it is smooth and the desired consistency. I like some texture, so I stop when it is smooth, but I can still see pieces of corn.
Remove from the heat and when cooled down, move it to the fridge to chill. Again, you can definitely eat this soup warm, it tastes amazing either way! Then garnish with reserved scallion greens and serve and enjoy!