Yield: Yields about eight cups.
Servings: four as a main course or eight as a starter.
If you’ve been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead. This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them.
Serve with a quick sauté that makes excellent use of another favorite crop: Brown Butter Summer Squash Linguine.
I thought this soup was fabulous. I made it for a girls night out and everyone raved about it. The only thing I did different was to add some cayenne pepper to taste which just added a little extra "zing"
I loved this soup - the great taste and easy, quick preparation made this a winner for me! The crispy prosciutto and basil complement the robust corn flavor. Add a tossed green salad and it's a perfect meal for a summer evening.
Meh. In order to take this soup from blah to corny goodness, it would probably help to include a step that captures corn milk and grated corn in the stock, then og ahead with the soup.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.