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Corn Soup with Tomato-Bacon Toasts

Recipe photo courtesy of Armando Rafael

Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.

Source: Martha Stewart Living, July/August 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

When shucking corn, use a dry vegetable brush to clear off stubborn silk threads. After cutting off the kernels, use the back of your knife to scrape any residual "corn milk" into the bowl.

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