This soup recipe comes from the article Corn on the Fourth of July, featuring five fresh corn recipes.
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Ingredients
- 1 cup chopped onion
- 2 tablespoons butter
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 4 cups fresh corn, cut from the cob (5 or 6 medium ears)
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup evaporated milk or half-and-half
Instructions
- Gently sauté the onion in the butter in a Dutch oven or heavy saucepan until transparent and tender. Stir in the green and red peppers, corn, salt, basil, thyme and black pepper. Cover, reduce heat and simmer for 5 minutes.
- Stir in the chicken broth, cover, and simmer for 10 minutes.
- Remove half of the vegetable mixture and place in a blender or food processor. Pulse until mixture is smooth.
- Return mixture to pan, stirring well.
- Add the milk, and cook until heated through. Do not boil.
- Makes 5 cups.
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