It's summertime! Corns are growing everywhere! It's time to bring out those pots and start cooking corns. Corns are just so good. I love their sweetness and they go well with different dishes. Just be sure to take extra caution when purchasing them as there are GMO corns on the market. It's always better to get organic when it comes to corn and it's hard for me to find them.


Got these really fresh corns from Abbotsford. Not really close by but it was on the way home from out trip to Chilliwack. Had I known that it would be so hard to find non-GMO corns, I would've hoarded or pulled the whole cart back with me.


Start by shaving the corn. The technique is to use a big bowl and invert a small bowl inside. Hold the corn vertically on top of the small bowl then start shaving the corn. The corn kernels would fall inside the large bowl instead of flying everywhere.


After sautéing the onions, corn, potatoes, and garlic. Add in the stock and cob. The cobs will add more corn flavor to the soup so don't waste it.


Remove the cobs once corn and potatoes are very tender then blend with an immersion blender or transfer to a blender. Always be careful when transferring to a blender, don't overfill it, and cover the top with a towel when blending just in case it overflows and splatters.


And voila, here's the final product! Top with scallions or add some half and half before serving. If it's too thick, add a little more stock or milk to loosen it.