Sweet Corn Soup

This soup recipe is a spin on a Midwest classic that uses fresh ingredients like ears of corn, apples, and carrots. Use the make-ahead directions for soup in a hurry.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cool: 10 mins

Sweet Corn Soup

Reviews (0)

3.5 by 3 people

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Directions

  1. Remove husks from corn. Scrub corn with a stiff brush to remove silk; rinse. Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add corn; return to boiling. Cook, uncovered, for 1-12 minutes, stirring occasionally. Drain well; set aside.
  2. In a large saucepan heat oil over medium heat. Add apple, carrot, onion, and garlic; cook and stir for 3 to 4 minutes or until vegetables are tender but not brown. Add chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.
  3. Cool vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2-12 cups). Place vegetable mixture, one-third at a time, in blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add remaining corn; heat through. Season to taste with salt and pepper.
  4. Peel and section limes; finely chop sections. Combine lime sections and thyme. To serve, ladle soup into bowls. Top with a pat of butter. Sprinkle with lime-herb mixture. Pass hot pepper sauce. Makes 6 to 8 servings.

From the Test Kitchen

Test Kitchen Tip:

Cut corn from cob by steadying one end on cutting board and slicing downward with a sharp knife.

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Nutrition Facts (Sweet Corn Soup)

  • Per serving:
  • 204 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 444 mg sodium ,
  • 41 g carb. ,
  • 6 g fiber ,
  • 9 g sugar ,
  • 8 g pro.
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