Rating: 3.54 stars
82 Ratings
  • 5 star values: 17
  • 4 star values: 29
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 5

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.

Everyday Food, July/August 2004

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Recipe Summary test

prep:
20 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.

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  • In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.

  • Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

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Reviews (4)

82 Ratings
  • 5 star values: 17
  • 4 star values: 29
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 5
Rating: Unrated
08/27/2008
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.
Rating: Unrated
08/22/2008
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.
Rating: Unrated
08/21/2008
tastes just like fresh corn
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Rating: Unrated
08/21/2008
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