Corn Soup with Hot Smoked Coho

Ingredients

6 ears Corn
1 ½ quarts Chicken or Vegetable Stock
1 Bay Leaf
1 teaspoon Whole Black Peppercorns
4 tablespoons Butter
1 Onion, finely diced (about 1 cup)
2 cloves Garlic, minced
3 tablespoons Flour
2 Cups Half and Half
Kosher salt and freshly ground black pepper
3 Green Onions, finely sliced
8oz Echo Falls Hot Smoked Coho Salmon -Cracked Pepper, flaked into ½ chunks.

Directions

Step 1: Prepare corn stock

Cut raw kernels off corn cobs into a large bowl. Use cobs in the next step.
Scrape remaining kernel bases and milk from corn cobs into a medium saucepan (use the back of a knife, or large spoon.) Break cobs in half to fit the pan and add stock, bay leaf, and peppercorns. Heat the saucepan on high until a boil is reached, then reduce to a simmer and cook for 10 minutes. Carefully strain corn stock into a bowl using a mesh sieve, discard cobs, bay leaf, and peppercorns.

Step 2: Make the roux

Meanwhile, melt butter in a large saucepan over medium-high heat. Add onions, garlic, and corn kernels and cook. When onions are clear and corn is tender, stir in flour to make a roux (stir consistently!)

Step 3: Combine ingredients

Gradually add corn stock to the roux, stirring consistently. Bring to a simmer and cook for 10 minutes, adding salt and pepper to taste. Turn off the heat and add half and half, stir to combine.
Transfer approximately one-quarter of the soup to a blender and blend until smooth. Return to pot and whisk to combine. Season to taste with salt, and pepper. Serve immediately, sprinkled with sliced scallions and smoked salmon.

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