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.
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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.
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