Here's a soup recipe that's made for celebrating the late summer harvest. Complement the cool, velvety corn soup with a warm corn and panko crisp.

David Bonom
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.

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  • Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.

  • For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

Nutrition Facts

340 calories; 13 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 23 mg cholesterol; 991 mg sodium. 794 mg potassium; 46 g carbohydrates; 5 g fiber; 17 g sugar; 16 g protein; 0 g trans fatty acid; 566 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 99 mcg folate; 0 mcg vitamin b12; 136 mg calcium; 2 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2018
Absolutely light & yet creamy soup. Great flavor...I served mine warm...still delicious