Ingredients:

  • 4 cups fresh sweet corn kernels
  • 2 tbsp unsalted butter
  • 1 medium leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh chives, finely chopped
  • 1 tsp extra virgin olive oil
  • 1 pinch smoked paprika

Instructions:

  1. Sauté Aromatics. Melt the butter in your pot over medium heat. Add the sliced leeks and cook until they are translucent and golden, about 5 minutes. Stir in the minced garlic and cook for just 60 seconds until fragrant. Note: Don't burn the garlic or it'll turn bitter.
  2. Simmer Corn. Add the corn kernels, salt, and pepper. Stir well to coat everything in butter, then pour in the chicken stock. Bring it to a gentle simmer and cook for 10-12 minutes until the corn is tender.
  3. Cool Slightly. Remove the pot from the heat. Let it sit for a few minutes so you don't blow the lid off your blender with steam.
  4. Blend. Transfer the mixture to a blender (or use an immersion blender). Add the heavy cream and lemon juice. Blend on high for 2 full minutes until the mixture looks completely smooth.
  5. Sieve. Pour the blended soup through a fine mesh sieve into a clean bowl or container. Use a spoon to push the liquid through, leaving the husks and skins behind.
  6. Chill. Transfer the sieved soup to airtight containers. Place them in the refrigerator for at least 4 hours. Trust me, the flavor develops and the texture tightens up during this time.
  7. Garnish. Just before serving, pour the chilled soup into bowls. Drizzle with 1 tsp of olive oil and add a pinch of smoked paprika.
  8. Finish. Top with a generous sprinkle of finely chopped chives.