Chilled Corn Soup with Crispy Corn and Panko Topper

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.

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  • Makes: 4 servings
  • Serving Size: 1 to 1 1/3 cups
  • Makes: 5 3/4 cups plus topper
  • Hands On: 30 mins
  • Total Time: 5 hrs 15 mins including chilling time

Chilled Corn Soup with Crispy Corn and Panko Topper

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Chilled Corn Soup with Crispy Corn and Panko Topper)

  • Per serving:
  • 340 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 23 mg chol. ,
  • 991 mg sodium ,
  • 46 g carb. ,
  • 5 g fiber ,
  • 17 g sugar ,
  • 16 g pro.
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