Sweet Corn Soup

A trip to South Dakota just wouldn't be complete without bringing back a load of sweet corn. We used to be able to buy an entire grocery bag full for a dollar, and you could cut your own with a machete in the field !
It's not quite the same, but it's definitely still as tasty. I bought so much, I decided to try to make a soup, which I have never done before. The corn was so sweet, the soup was almost more sweet than savory, but very, very, delicious. It does, however, appear to be in competition for my beige food hall of fame!


Sweet Corn Soup
8 ears of fresh sweet corn
8 cups water
1/2 cup fresh thyme
1/4 cup fresh rosemary
2 teaspoons salt
1 large onion, diced
3 large cloves garlic, minced
3 tablespoons butter
3/4 cup dry white wine
2 tablespoons fresh horseradish, grated
2-3 dashes Tabasco sauce
1/2 cup sour cream
Salt and pepper to taste
Remove kernels from corn cobs, and cut cobs in half. Place cobs, water, thyme and rosemary in a large pot, and bring to a boil. Boil for 1 hour, then remove cobs and reduce until you have approximately 4 cups of liquid left.

In a separate pot, melt butter, and saute garlic and onion until soft. Add corn kernels, wine, and corn stock. Bring to a boil, then add horseradish and Tabasco sauce. Simmer 30-40 minutes until corn is tender. Blend with immersion blender until smooth, then stir in sour cream. Salt and pepper to taste.