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Vegetable Soups

Chilled Summer Corn Soup
Ingredients
This recipe requires at least 2 hours of refrigeration time. To make this soup with frozen corn, add 3 cups of kernels in step 3. It will have a mellower corn flavor, but will still be delicious.
3 ears corn, shucked
2 Tbsp. olive oil
1 small sweet onion, finely chopped
2 garlic cloves, minced
2 yellow potatoes, peeled and chopped (about 2 cups)
3 cups low-sodium chicken broth
3/4 cup half-and-half
2 Tbsp. lemon juice
1 tsp. hot sauce, plus more to taste
Salt and pepper
Chopped fresh chives, for serving
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Chilled Summer Corn Soup

Chilled Summer Corn Soup

Chilled Summer Corn Soup
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:35 minutes
directions
1. Using a sharp knife, cut kernels from cobs and set aside, reserving cobs.
2. Heat oil in a Dutch oven or large saucepan over medium until shimmering. Add onion and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes.
3. Add potatoes, broth, and reserved cobs and bring to a simmer. Cover and cook, stirring occasionally, until potatoes are nearly tender, about 20 minutes. Add kernels and continue to cook until just tender, about 5 more minutes.
4. Discard cobs, then transfer soup to a blender and let cool 10 minutes. Puree until mostly smooth. Strain soup into a large bowl, then stir in half-and-half, lemon juice, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Refrigerate until very cold, about 2 hours, stirring occasionally. Season with salt and pepper to taste and sprinkle with chives before serving.
Hannaford fresh Magazine, July-August 2022
 
 
 
 
 
 
 
 
 
 
 
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