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.



by 3  people


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Ingredients
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    12   
    fresh ears of corn
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    1   tablespoon 
    cooking oil
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    1   
    small apple, peeled and chopped (about 2/3 cup)
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    1   
    small carrot, chopped (about 1/3 cup)
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    1   
    small onion, chopped (about 1/3 cup)
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    1   
    clove garlic, minced
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    2  14  ounce cans 
    reduced-sodium chicken broth
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    Salt and ground black pepper
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    2   
    limes
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    2 - 3   tablespoons 
    snipped fresh thyme or parsley
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    2   tablespoons 
    butter, cut into 6 to 8 pieces and softened (optional)
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    Bottled hot pepper sauce (optional)

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.
Tip
  • Test Kitchen Tip: Cut corn from cob by steadying one end on cutting board and slicing downward with a sharp knife.
Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 41, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 9, pro. (g) 8, vit. A (IU) 1215, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 89, sodium (mg) 444, Potassium (mg) 564, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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