It May Sound Corny, But You’ll Love This!
Yes, it is summer. Yes, this is soup. Now you might not think of eating soup in the summertime, but that is the exact time when corn has ripened to perfection and is readily available from roadside stands and the produce section of your local market.
If you’ve had your fill of eating corn on the cob, consider enjoying corn in a whole new way – as a soup! This soup is very easy to make. It will only heat up your kitchen for about 15 minutes, which is an important consideration in the hot and humid dog days of summer.
It is also one of those soups that is equally delicious served hot or chilled. Your family might prefer it hot, as a type of side dish at dinnertime. Or you could serve it chilled, with a salad and wholegrain bread toast when you invite friends over for brunch.
It may sound a bit odd to include a couple of the denuded cobs in the soup as it simmers. Doing this imparts a sweet, rich flavor that is just not possible to get from the corn kernels, themselves. Although it looks like a very rich, creamy soup, it actually is light and refreshing, with only a small amount of half-and-half included to give it a silky mouth feel.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: This soup can be made just as easily with frozen or even canned corn, but you will be missing out on some the rich flavor that comes from simmering the cobs in with the soup. To add a bit more flavor, no matter what type of corn you are using, crisp your bacon in the cooking pot first, and then use the fat from the bacon to sauté the shallots, omitting the olive oil.
Recipe and photo courtesy of Lucy at turniptheoven.com
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