Summer Corn Soup Story

Summer Corn Soup

Equally delicious warm or chilled, this summer corn soup tastes just like creamy corn on the cob. The perfect way to enjoy that last crop of summer corn!

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INGREDIENTS

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Cut kernels off of the cob, reserving the cobs. Place the cobs in a large saucepan and cover with stock and 2 cups water.

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Cover and heat over low. While the stock simmers, heat the oil over medium heat in another large pot or dutch oven.

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Add the peppers and celery to the oil and reduce the heat to medium/low. Cook the peppers and the celery for 3-4 mins. Add the onion and the garlic and cook another 5-6 mins.

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Season with kosher salt. Don't get any color on the vegetables, just cook them until they're softened.

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swipe up now to read more

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Carrot Ginger Soup

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