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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Test Kitchen Tip:

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

Nutrition Facts

204 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 444 mg sodium. 564 mg potassium; 41 g carbohydrates; 6 g fiber; 9 g sugar; 8 g protein; 1215 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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