"Silky sweet corn soup for Thanksgiving! This phenomenal soup is made with just three main ingredients: corn on the cob, onions, and butter and yet it feels indulgent and absolutely tasty. You must use corn on the cob for this recipe from Salt, Fat, Acid, Heat by @ciaosamin as after the corn is removed the cobs are thrown into a pot of water and turn in to the most delicious corn stock for your soup. Onions are sautéed in butter, then the corn is added and cooked for a few minutes, and then you ladle in the corn stock, simmer and purée it. That it! I made one change to the recipe and used leeks instead of yellow onions and used frozen corn on the cob as fresh isn’t in season. Out of this world! If you make this in advance save some stock to thin it out the next day as it thickened a bit overnight. I topped my soup with fresh corn sautéed in butter, heavy cream, and chives. This is for my #rainydaybitescookbookclub. I can’t believe tomorrow is Thanksgiving already. How is your prep work going for the big day? . . . #saltfatacidheat #cookbook #cookbookclub #eater #huffposttaste #food52 #f52grams #feedfeed #onmytable #foodstyling #foodphotography #foodwinewomen #buzzfeedfood #myopenkitchen #cookit #realsimple #forkyeah #mywilliamssonoma #myamazonkitchen #entertaining #shareyourtable #madeinstaub #cornsoup #vegetarianfood #soup #stews #f52thanksgivingcountdown #thanksgiving"