Judy’s Simple Corn Soup

I haven’t had lunch packed for me since my mom sent me off to preschool with a thermos of hot spaghetti and a daily cartoon puzzle, sketched on a napkin for me to decipher. I’d completely forgotten how delightful it is.

On a rainy and otherwise unremarkable Thursday, my friend Judy showed up at my office with a lovely lunch. In the midst of prepping for a tiny little test known as the bar exam, she had transformed my castoff corn, left in her fridge at a recent barbeque, into a delicious soup.

It was the perfect lunchbox: a jar of soup, tied with a thin purple ribbon, and two slices of bread (whole grain of course), wrapped in napkins so they wouldn’t get soggy. I was so pleased by the whole pretty package I could barely bring myself to eat it.

The fresh corn gives the soup a great crunch, and it’s so satisfying you’d never guess it’s impossibly simple. Judy – you sure do know how to make a girl feel special – thank you so much!

Judy’s Simple Corn Soup
1 lb. fresh corn
2 T butter
2 T flour
1/2 c chopped onion
1 1/2 c chicken broth
1 1/2 c water
salt, pepper, cayenne to taste.

Saute onion in butter, sprinkle in flour to make a roux. Add broth and water, stirring, and boil for 10 minutes. Add corn. Cook 1 minute.

Remove from heat. Hand blend to keep it chunky. That’s it!