Dietary guidance: v v
16 ears of yellow corn
4tbs butter, cut into small pieces
sliced spring onion
1. Remove the husks & silks from the corn. Holding the ears in a large bowl, slice off the kernals. In two batches, puree the kernals & juices with a total of 2 cups of water until chunky.
2. In a large saucepan over medium-high heat, cook the pureed corn, butter, 4 cups of water & 1tbs of sea salt until the butter is melted & soup is heated through. About 5mins.
3. Serve hot with suggested garnishes, if desired.