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.
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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.
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