Growing up, I loved any soup that involved corn. It wasn't until I got older and came across recipes that combined corn with intense umami flavors that my love turned into an obsession. Seriously, this soup is so good and looks stunning.
- 8 ears of corn
- 3 tablespoons butter
- 1 large onion, chopped
- 5 tablespoons white miso
- Kosher salt, freshly ground pepper
- 2 tablespoons finely chopped chives
- Chili oil (for serving)
Cut kernels from cobs and place in a large bowl. Place cobs in a medium pot and add water to cover. Bring to a boil, reduce heat to medium-low, and simmer until stock is infused with corn flavor, 40–45 minutes.
Heat butter in another medium pot over medium. Cook onion, stirring often, until translucent, about 4 minutes. Add miso and ½ cup corn stock and stir to dissolve miso. Add corn kernels and another ½ cup corn stock and cook until corn is bright yellow and just cooked through, about 2 minutes. Let cool slightly, then transfer to a blender and blend, streaming in 2 cups corn stock to thin, until smooth. Strain soup through a fine-mesh sieve back into pot; season with salt and pepper. Heat over medium-low until warmed through.
Divide soup among bowls; top with chives and drizzle with chili oil.