Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My family loved it! I make a lot of soup and had my doubts considering it took half an hour start to finish. It was delicious and not heavy. High in fat, yes, but also high in protein, and we balanced it out over the week with other dinner recipes lower in fat. Comfort food - I'll make this again!
I was not a fan. It was super easy to make, but didn't have as much flavor as I'd hoped for. There was nothing there to give it zip. It was light, but the fat content is really high.
Easy to make and absolutely delicious. Not heavy like some chowders. Fresh tasting. Everyone wanted the recipe. My 90 year old father-in-law who lives for soups and chowders commented "this one is a real keeper". That says a lot!
My family loved this and insisted that I make it again a couple days later! Instead of using the heavy cream, I pureed 2 cups of the soup and returned them to the pot.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?