- The secret to the rich flavor is in the aged cheddar. I love Cabot Cloth-Bound Cheddar for its intense almost nutty flavor, but any aged sharp cheddar will do. Be sure to not only cut off and grate the corn, but to scrape the cobs. Doing so will add so much extra corn pulp and starch that it really boots the creaminess and corn flavor of the soup.
- 2 tablespoons olive oil
- 2 small sweet onions (or 1 large), finely chopped (about 2 ½ – 3 cups)
- 2 stalks celery, finely chopped, about ½ cup
- 1 carrot, finely chopped, about ½ cup
- 2 cloves garlic, minced
- 1 ½ teaspoons thyme, finely chopped
- 1 teaspoon sage, finely chopped
- ¼ cup flour
- 4 cups (1 quart) vegetable stock
- 1 ½ pound potatoes, peeled and cut into ¼” cubes (about 3 large potatoes)
- 6 ears fresh corn (see below for prepping instructions)
- 1 ½ cups half & half
- 8 ounces sharp aged cheddar, grated or crumbled
- fresh snipped chives
- salt and pepper to taste
- To prep corn:
- Using a knife, cut kernels off three ears of corn and set aside but do not throw away cobs. Use a cheese grater to grate remaining three ears of corn into a large bowl. Working one ear at a time, drizzle a small amount of water over each of the six ears of corn.
- Hold the ear of corn over the bowl with the grated corn and use the back of a knife to scrape the remaining corn pulp and starch into the bowl. Repeat with all of the ears of corn.
- You should end up with about 1 ½ cups of cut corn and a little over 2 cups of the grated corn and corn pulp. Keep the two types of corn separate because you add them at different times.
- For soup:
- Heat olive oil in a large stock pot or dutch oven over medium heat. When oil starts to shimmer add onions, carrots, celery and ½ teaspoon of salt. Saute until vegetables are translucent and soft; about 10 minutes.
- Add thyme, sage, garlic and flour and continue to cook stirring frequently until fragrant and flour is no longer raw. Gradually stir in vegetable stock, one cup at a time to prevent lumps. Add potatoes and grated corn with corn pulp. Bring to a simmer and reduce heat to low. Cook, stirring and scraping the bottom of the pot until potatoes are just soft, about 15 minutes.
- Add half & half and cut corn kernels. Bring just back to a simmer and season to taste. To serve, ladle 1 ½ cups of soup into a bowl. Top with one or two tablespoons of crumbled or grated cheddar and a sprinkle of snipped chives.