Recipes and Cooking Fresh Corn Soup 3.9 (17) "This soup is quickly made from just a few ingredients-the starch in the corn is a natural thickener," Scott says. Starch levels in corn vary dramatically, so if the soup is too thick, add additional hot milk. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 tablespoon unsalted butter ½ cup coarsely chopped Vidalia or other sweet onion 4 cup corn, freshly cut from the cob 1 - 2 tablespoon sugar 2 - 3 cup milk 1 cup half-and-half ¼ teaspoon freshly grated nutmeg, plus more for grating on each serving Directions In a medium saucepan over medium-low heat, melt the butter. Gently cook onion in hot butter for 3 to 5 minutes; just until tende. Do not let onion brown. Add 3 1/2 cups of the corn and sprinkle generously with kosher salt. "Good seasoning at this stage really draws out the flavor of the corn," Scott says. Stir well, then cook 5-7 minutes. Do not let onions or corn brown. Stir in 1 Tbsp. of the sugar. In a medium saucepan combine 2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly. Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat; whisk in grated nutmeg. For thinner soup, warm the remaining 1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and some of the remaining 1 Tbsp. sugar. To serve, divide soup among bowls, top with some of the remaining 1/2 cup corn and lightly dust with freshly grated nutmeg. Makes 4 to 6 servings. Print Nutrition Facts (per serving) 395 Calories 23g Fat 42g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 395 % Daily Value * Total Fat 23g 29% Saturated Fat 13g 65% Cholesterol 63mg 21% Sodium 600mg 26% Total Carbohydrate 42g 15% Total Sugars 20g Protein 11g Vitamin C 12.4mg 62% Calcium 222.1mg 17% Iron 0.9mg 5% Potassium 698mg 15% Fatty acids, total trans 1g Folate, total 76.6mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.