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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Recipe Summary test

prep:
30 mins
cool:
10 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 4g; saturated fat 1g; carbohydrates 41g; mono fat 2g; poly fat 2g; insoluble fiber 6g; sugars 9g; protein 8g; vitamin a 1214.8IU; vitamin c 21.3mg; thiamin 0.4mg; riboflavin 0.1mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 88.7mcg; sodium 444mg; potassium 564mg; calcium 20.2mg; iron 1.3mg.
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