Difficulty: Easy - for beginners
4 medium ears or 1 package (16 ounces) fresh corn with husks removed; or one 16 ounce canned or frozen corn
2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
2 large cloves garlic, chopped
Kosher salt and ground black pepper
1 cup water
2 large sprigs fresh thyme
Light sour cream or crème fraîche (optional)
Chopped fresh chives for garnish (optional)
CUT kernels from cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.
POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.