Ohio Corn Soup

Preparation

Prep Corn and Onion

Cut corn from the cobs and put on sheet pan, mix with olive oil, paprika, and salt and pepper to taste (save the cobs for later use!). Place the corn in oven and roast for 8 min on 400 degrees. While the corn is cooking, slice onion in even thin slices. Melt butter in a large pot and add the onion - cook and stir the onion until semi translucent but not completely soft. Once corn is ready from oven, pour the corn kernels into a large pot with the onion and give it a little cook and stir for a couple minutes.

Make the Soup

Add water until it’s about an inch or two above the ingredients, add saved cobs (will give that extra flavor to your soup). Let the ingredients simmer at a low boil for about 15 minutes, taste periodically for desired amount of saltiness and salt to taste.

Once you have the desired flavor of soup, around the 15 min mark, take out the cobs and pour everything into a blender. Blend, make sure to add salt and pepper to taste if it needs more. If you like your soup chunky you can leave as is, if you want a more refined soup you can then take your blended soup and pour it through a sieve for a smoother texture. Garnish with a little bit of paprika and cilantro or any of your favorite herbs.