Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until the first frost.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this yesterday and it was exactly what I was craving! So warm and comforting! I think the chicken broth I used was a little salty even thought it said 33% reduced salt or some nonsense like that, so next time I will probably make my own broth. The base tasted amazing even before adding in the corn! I may use the base for chicken noodle soup next time.
This is a hit in my house! I omit the jalapeño, adding a bit of crushed red pepper instead. Really easy to make and so delicious!
Fantastic. Nothing needs changing but I might try adding some mini portabellos next time. Would work well with bacon or Italian sausage as well.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…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?