Updated: Apr 24, 2020
Prep: 10 min | Cooking: 25 min | Total: 35 min
Corn (3 cups)
Butter (1/4 stick)
Sriracha hot sauce (2 tsp) (optional)
Milk (1/2 cup)
Water (2 1/2 cups)
Salt (to taste)
Pour water and corn into a saucepan and bring to a simmer with medium high heat. Lower temperature to low and cook for 25 minutes, whisking periodically (with aggression, to break up some of the kernels). Add milk and cook for another 5 minutes.
Remove from heat and melt in the butter, then let cool for a few minutes. Pour about 2/3 of the soup into a blender and blend until it looks like it cannot get any smoother.
Re-add the contents of the blender to the saucepan. Stir in Sriracha (optional) and salt.
Serve with cheese, bacon bits, a dollop of sour cream, and/or scallions.