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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 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?