Name: Herbed Cream of Corn Soup
Yield: Makes about 4 cups, serving 4
Ingredients: 4 cups cooked fresh corn kernels or two 10-ounce packages frozen, thawed; 1 cup chicken broth; 2 tablespoons finely chopped white part of scallion; 1/2 teaspoon dried thyme; 1 cup half-and-half; 2 tablespoons minced fresh parsley leaves

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe information

Yield
Makes about 4 cups, serving 4

Ingredients

4 cups cooked fresh corn kernels or two 10-ounce packages frozen, thawed

1 cup chicken broth

2 tablespoons finely chopped white part of scallion

1/2 teaspoon dried thyme

1 cup half-and-half

2 tablespoons minced fresh parsley leaves

Preparation

In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.

TagsCold Soup Soup Soup/Stew Corn Vegetable Thyme Herbs & Spices Starter Lunch Dinner Gluten Free Nut Free Quick Easy No-Cook Blender Summer Gourmet

Recipe notes

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