Tennessee Corncob Soup

No votes yet
1 1⁄2 hours 10 Servings Print RecipeEmail Recipe


10 yellow corn ears
2tablespoonunsalted butter
1cupheavy cream
1 1⁄2teaspoonsalt
1⁄2teaspoonground black pepper


Using a corn grater or a sharp knife, scrape the kernels off each ear and set aside; there will be about 5 cups. Reserve the cobs.

But the cobs in a large saucepan and add 6 cups of cold water. Bring to a boil, reduce the heat to a simmer and cook, covered, for one hour.

Remove the cobs, reserving the cooking liquid. Scrape any remaining corn left on the cobs into the cooking liquids.

Add the reserved corn kernels, the butter, cream, salt and pepper to the saucepan. Cook, covered, over low heat for 15 minutes.

Recent comments