This soup recipe is a spin on a Midwest classic that uses fresh ingredients like ears of corn, apples, and carrots.
Tip: Cut corn from cob by steadying one end on cutting board and slicing downward with a sharp knife.
12 fresh ears of corn
1 tablespoon cooking oil
1 small apple, peeled and chopped (about 2/3 cup)
1 small carrot, chopped (about 1/3 cup)
1 small onion, chopped (about 1/3 cup)
1 clove garlic, minced
2 14 ounce cans reduced-sodium chicken broth
Salt and ground black pepper
2 - 3 tablespoons snipped fresh thyme or parsley
2 tablespoons butter, cut into 6 to 8 pieces and softened (optional)
Bottled hot pepper sauce (optional)
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 ovenbring 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 2-1/2 cups). Place vegetable mixture, one-third at a time, in blender jar orfood 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.