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Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Source: Everyday Food, July/August 2004
Total Time Prep Servings



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How would you rate this recipe?
  • Femmeact
    27 AUG, 2008
    This was very easy to make and so perfect for summer or fall-I made a few additions though. I added one can of low fat coconut milk, 2 diced jalapenos, and 2 diced potatoes. I did not use the scallions or lime wedges.
  • Lagiknis
    22 AUG, 2008
    I sometimes add a can evaporated skim milk and a diced potato to this soup and it makes a chowder. You can use cream instead of the evaporated milk and garnish with crumbled bacon if you are feeling decadent.
  • msannie
    21 AUG, 2008
    tastes just like fresh corn
  • ivahays
    21 AUG, 2008
    Pre heat the water, add the corn cobs after removing the kernels. Cook for a few minutes then remove. This will add additional flavor and naturally thickens the soup a bit. Yummm

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