that there’s no cream in this is pretty unbelievable when you taste it.


1 medium onion
1/4 small carrot
2 cloves garlic
2 tbsp. butter
1 sprig thyme
1 bay leaf
1 small piece prosciutto or smoked bacon (you can leave this out if cooking for veggies)
3 cups fresh corn kernels
4 cups corn, veggie, or chicken stock (original recipe calls for chicken, but i prefer the corn stock)
1 tsp salt
garnish (roasted red pepper puree is suggested ­ i’ve used sautee’d fresh shiitake mushrooms to good effect, too.)


*Peel and finely dice the onion, carrot, and garlic, and stew slowly in the butter with a little water, covered, until the onion is translucent. Add the thyme, bay leaf, and prosciutto or bacon, and stew for 3-4 minutes more. Add the corn and cook for another minute or so.

*Pour in the stock, add the salt, bring the soup to a boil, and shut off the heat. Cover and let stand for three minutes. Remove the thyme, bay leaf, and pork, and puree the soup for 3 minutes (i have to do this in batches). Strain through a medium-mesh sieve, and reheat the soup to just below a boil, add salt to taste, and serve. I like to grind a little fresh pepper over the top of each bowl with whatever garnish i’m using.



From Chez Panisse Vegetables, 1996