I love corn. I love it grilled, fresh or in a creamy soup. I even enjoy “milking” the cobs, scraping every bit of starchy liquid out with the back of my knife to make the stock, but J. Kenji López-Alt has figured out an even easier way to get intensely corny soup with a pressure cooker, no milking required.
To make sure it was worth breaking out the big guns, López-Alt made side-by-side batches of corn soup: one using his traditional method (which includes scraping the cobs), and the other with the pressure cooker. The latter method won by a landslide. The soup not only had a much more intense corn flavour, but extracted so much starchy liquid that there was no need for any thickening agent.
Click the link below for the whole story (and recipe) but the process isn’t much more complicated than throwing it all in together and letting the pressure cooker do its thing. After 15 minutes, blend and strain for the creamiest, corniest chowder of your life.
Use the Pressure Cooker for Quick, Intense Corn Soup [Serious Eats]
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