Barrington’s Corn Soup

Barrington's Corn Soup

As a staple at the famed Charlotte restaurant, Barrington’’s, the corn soup can be both an elegant start to one of the best meals of your life or a stand alone dish perfectly complemented by the flavors of a Maine Lobster. Chef Bruce Moffett introduced the dish 14 summers ago, when he opened Barrington’’s in Foxcroft Shopping Center. Diners now return every summer looking for the fresh, light dish to start their meal at Barrington’’s. But, it could also be a meal in itself. Chef Moffett uses potatoes and cream in the recipe, creating the smooth texture and making it more filling. In the restaurant, he adds poached Maine lobster to the soup and garnishes with radishes. Barrington's Corn Soup

 8 ears of yellow corn
• 1 onion (peeled and sliced)
• 1 potato (peeled and sliced)
• 1 cup white wine
• 10 oz. heavy cream
• 2 qts. of water
• Salt to taste
• White pepper to taste
• Sugar to taste

Slice corn off cobs. Save the cobs for stock. Peel and slice onions and potatoes. Add white wine to a large pot and over low heat steam the onions and potatoes in the white wine until they become tender. Add the water and corn cobs and simmer. After 15 minutes, pull the cobs out and add the kernels to the pot. Bring the water to a boil and cook kernels until they are tender. Turn off heat and add the heavy cream. Blend until all the kernels are broken down. Strain through a medium strainer and adjust the seasoning with salt and pepper to taste. Add sugar to taste as well.

Serve the corn soup to your guests in your favorite soup bowl. Present by garnishing with radishes. If you would like to add a little extra something like Chef Bruce opts for, add poached Maine lobster to complete this near-perfect dish.

For a bit more info, visit