This one is after Mark Bittman who might be good cook, but his recipes are hit and miss. If you have sweet potato, my other recipe is way better.
Ingredients
6 Ears Corn
Olive Oil
Salt
Pepper
4 tbsp Corn Oil or butter
1/2 cup chopped Scallion
1/2 tsp sugar
1/4 cup Flour
1 qt Milk
Tools
Cutting Board
Knife
Measuring Equipment
Rimmed Baking Sheet
Aluminum Foil
Saucepan with tight fitting lid
Deep Skillet or Medium Saucepan
Instructions
Roast the Corn:
1. Preheat over to 400
2. Peel corn and rub with olive oil.
3. Place corn on a foil-covered baking sheet and sprinkle with salt and pepper
4. Turn frequently for 15 to 20 minutes until brown
5. Cool and shuck the kernels. Set them aside.
Make the Soup:
1. Boil cobs in 2 cups water over medium high with some salt and pepper, reduce to simmer, cover with a tight fitting lid, cook 30 minutes and leave until ready.
2. Heat the oil in a deep skillet to medium high, add the scallions and sugar and wilt the scallions.
3. Reduce heat to medium and add flour and brown it till golden, 5 to 10 minutes
4. Remove the cobs from the broth. Add milk and broth to the flour. Turn heat to medium high until soup starts to thicken, about 2 minutes.
5. Stir in corn, bring to a boil, and simmer 10 to 15 minutes.
6. Correct seasonings and serve
Notes
Half and Half is said to be richer and better, but this recipe reports a more pure flavor.
It will probably pay to puree the finished product in a blender.
Cautions
If you are making popovers, remember that you must start with a cool oven, so do them before the corn, and toast them up later just before service.
2% Lactaid makes for thin soup. Thicken with Wondra. Either way, seasonings will need to be corrected.