Simmering cobs in the corn-broth mixture gives the soup extra flavor.
Recipe information
Yield
Makes 8 first-course servings
Ingredients
Preparation
Step 1
Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
Step 2
Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
Step 3
Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
Step 4
Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
