Corn Soup with Cilantro and Smoked Paprika

Corn soup rather than chowder, was a novel idea to me but I wanted to try it because it sounded so simplistically good. We've had a spectacular corn season here on the east end. We don't remember a year when the corn was so consistently sweet, so we've wanted to use it in every possible way we could.

I love corn chowder but it, admittedly, is quite rich and generally laden with calories. This corn soup, from Patricia Wells in her Vegetable Harvest cookbook is simply corn, 1% milk, and a few herbs and spices. The corn is the star which is a signature characteristic of Patricia's cookbooks. Find fresh, local ingredients and prepare them to simply bring out their best features, this is her mantra and she's sticking to it. In my experience cooking from her cookbooks, you can't go wrong with this approach to food.

Corn Soup with Cilantro and Smoked Paprika
(Makes 6 serving)

3 ears fresh corn, shucked
6 cups 1% milk
2 teaspoons fine sea salt
¼ cup fresh cilantro leaves for garnish
About 1 teaspoon smoked paprika for garnish
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With a sharp knife, slice and scrape the kernels of the corn from the cob. Place the kernels and the cobs in a skillet large enough to hold the corn in a single layer. Add the milk and the salt. Cover, bring to a simmer over low heat, and cook at a bare simmer for 45 minutes. (Watch carefully so the milk does not boil over.)
Remove the corn cobs from the pot and discard. Transfer the corn kernels and the cooking liquid to a food processor or blender and purée: This may have to be done in batches. The corn kernels will break up, but the mixture with remain slightly chunky. (The soup can be prepared up to 3 days in advance, covered, and refrigerated.)
Serve warm or chilled in shallow soup bowls. Garnish with cilantro and paprika and serve. (Note: The smoked paprika makes a real, and special, difference.)

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The sweetness of the fresh corn is what this soup is all about, whether it's served hot or cold, or with or without a garnish or two.