Corn Soup with Echo Falls Smoked Salmon
- 6 ears Corn
- 1 1/2 quarts Chicken or Vegetable Stock
- 1 Bay Leaf
- 1 tsp Whole Black Peppercorns
- 4 Tbsp Butter
- 1 Onion, finely diced (about 1 cup)
- 2 cloves Garlic, minced
- 3 Tbsp Flour
- 2 Cups Half and Half
- Kosher salt and freshly ground black pepper
- 3 Green Onions, finely sliced
- 8oz Hot Smoked Salmon, flaked into 1/2 chunks
Cut raw kernels off of corn cobs into a large bowl, saving the cobs for later.
Scrape remaining kernel bases and milk from corn cobs into a medium saucepan (use the back of a knife, or large spoon.) Break cobs in half to fit pan and add stock, bay leaf, and peppercorns. Heat saucepan on high until a boil is reached, then reduce to simmer and cook for 10 minutes. Carefully strain corn stock into a bowl using a mesh sieve; discard cobs, bay leaf, and peppercorns.
Meanwhile, melt butter in a large saucepan over medium-high heat. Add onions, garlic, and corn kernels and cook. When onions are clear and corn is tender, stir in flour to make a roux (stir consistently!)
Gradually add corn stock to roux, stirring consistently. Bring to simmer and cook for 10 minutes, adding salt and pepper to taste. Turn off heat and add half and half, stir to combine.
Transfer approximately one quarter of the soup to a blender and blend until smooth. Return to pot and whisk to combine. Season to taste with salt, pepper. Serve immediately, sprinkled with sliced scallions and smoked salmon.