Ingredients:

  • 2 tbsp unsalted butter
  • 1 large leek, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups fresh sweet corn kernels
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Cut the kernels from the corn cobs, setting the bare cobs aside to infuse the broth. Finely slice the leeks and mince the garlic.
  2. Melt the butter over medium heat in a large pot. Add the sliced leeks and sauté until translucent and soft. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the corn kernels to the pot and sauté for 3-5 minutes until bright and slightly toasted. Pour in the vegetable broth and add the bare corn cobs and bay leaf.
  4. Bring the soup to a gentle boil, then reduce heat and simmer for 10-12 minutes.
  5. Remove and discard the corn cobs and bay leaf. Use an immersion blender to pulse the soup 3-4 times until a velvety base is created but whole kernels remain visible.
  6. Stir in the lemon juice, salt, and pepper. Garnish with chopped chives and a drizzle of extra virgin olive oil before serving.