Sous Vide Sweet Corn Soup

(13)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Sweet corn is one of the many culinary gifts of a hot summer. It’s fantastic when grilled and eaten straight from the cob, but for a more refined application try this Sous Vide Sweet Corn Soup. It’s sweet, savory, and smooth. Depending on how juicy the corn is, you may want to adjust the consistency with water, milk, or vegetable stock when pureeing it. If you’re looking for a vegan substitute, just swap olive oil for the butter and vegetable stock for the milk.
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Ingredients for 4

  • 4 ears corn, shucked, kernels cut off the cob and cob reserved

  • 4 tablespoons unsalted butter

  • 1 cup whole milk

  • 1 bay leaf

  • Kosher salt and freshly ground white pepper

  • 4 slices crisp cooked bacon, for serving

  • 2 tablespoons minced chives, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 2

    Combine the corn kernels, corn cobs, milk, butter, bay leaf, 1 tablespoon salt, and 1 teaspoon white pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the corn cobs and bay leaf. Transfer remaining contents of the bag to a blende. Puree until smooth, about 1 minute. Add additional milk, stock, or water to reach desired consistency.

    • Step 1

      Season to taste with salt and pepper. Garnish with bacon and chives. Serve.

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185 F / 85 C Recipe Temp
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