For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It’s perfect for those surprisingly cool August nights. The small amount of cream does not thicken the soup, but simply adds more richness.
If you made the chicken broth yourself, use the cooked meat from making the broth; otherwise use the meat from a store-bought rotisserie chicken.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The author says cut into "think disks". Does he mean thin or thick disks?
© 2018 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?