On Our Table: Popcorn Soup

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This recipe by chef Claudia Hatfield of the Trustees’ Table at Shaker Village of Pleasant Hill comes to us via the cook book “Tasting Kentucky: Favorite Recipes from the Bluegrass State” by author Maggie Green, owner of The Green Apron Company.

There’s no shortage of recipes featuring corn in Kentucky. This simple recipe for fresh corn soup uses popped corn as a garnish for crunch and additional corn flavor.

Ingredients:

• 2 1/2 cups fresh corn

(from about 5 ears)

• 1 cup milk

• 3 tablespoons butter

• 1/2 medium onion, finely chopped

• 3 tablespoons flour

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

• 1/2 cup half-and-half

• 2 1/2 cups milk

• Popped popcorn, for garnish

Method:

In a saucepan, cook the corn in 1 cup of milk until tender, about 5 minutes. Remove to a heat-proof bowl.

In the same saucepan, melt the butter, add the onion, and cook until soft. Stir in the flour, salt, and pepper. Stir in the half-and-half, additional 2 1/2 cups milk, and cooked corn.

Bring to a low boil and let the soup slightly thicken. Sprinkle with popcorn and serve hot. Serves 6. cc

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