Tip the sweetcorn into a large saucepan, whether you are using frozen or from a can. 500 g sweetcorn
500 g sweetcorn
If you are lucky enough to get fresh sweetcorn, slice the kernels from the cobs. Add the cobs to the pan to get extra flavour.
Add the water and salt, bring to the boil. I've found that simmering makes no difference, so I no longer do it. 850 ml water, 2 tsp salt
850 ml water, 2 tsp salt
Add the pepper and grated lemon zest, if using. ½ tsp pepper, 1 zest of a lemon
½ tsp pepper, 1 zest of a lemon
Remove any corn cobs now and discard.
Mix the thickening ingredients together - the milk and flour. Mix well so there are no lumps. 25 g flour, 250 ml milk
25 g flour, 250 ml milk
Tip into the soup and whisk in.
Gently simmer the soup until the flour has thickened the liquid and the raw taste has cooked out.
Add a knob of butter or a splash of cream if you'd like the extra creaminess. 25 g butter OR, a splash of cream
25 g butter OR, a splash of cream
Whizz your soup with a stick blender or in a liquidiser, being careful with a liquidiser as your soup is hot and may expand
Check for seasoning, adjusting if necessary
Notes
The soup will store in the fridge for 4-5 days. Or freeze in a freezer proof container, not forgetting the label, and freeze for up to 6 months, although I have frozen soups for longer.Defrost in the fridge overnight and reheat thoroughly in a saucepan or the microwave. Or you can reheat from frozen in microwave or saucepan, make sure there are no frozen parts left.300ml is an average portion size.
Ring the changes
use home made chicken or turkey stock
add other vegetables to replace part of the 500g of sweetcorn - an onion, a handful of peas, a chopped carrot
replace 500g of sweetcorn with 500g frozen mixed veg
add a generous dash of cream for an extra creamy soup
add chilli for a spicy hit
herbs and spices
and/or a tsp each of ground coriander, ground cumin, turmeric, fresh grated ginger and a crushed clove of garlic