As I think about the different seasons, the thing that generally comes to mind first to me is the food associated with that season. And when I think about summer I think about fresh sweet corn on the cob. I mean, is there anything better than crispy sweet corn? Maybe drizzled in warm melty butter that dribbles down your chin when you take a bite? But that’s not the only way to enjoy the fresh crisp corn throughout the season! The other day I shared one of my favorite corn salad recipes and today I want to share a delicious and super easy corn soup recipe.
Whether you have a neighborhood stand where a local farmer sells corn, or you head to the farmer’s market, or even just the supermarket, corn is abundant and inexpensive this time of year. I love eating seasonal for that reason, plus, it just kind of keeps life a little more interesting.
To make this soup you will just take a really sharp knife and carefully cut all the corn off of the cobs. I like to hold them on end in a large bowl. It’s pretty quick to do and is the bulk of the work you’ll need to do to make this meal.
This is filling enough to make a nice meal, but light enough to not leave you feeling stuffed full on a summer evening. A little cream cheese gives it nice rich texture without weighing it down with heavy cream (we can save that for fall!). Top it all off with some fresh chives and crispy bacon for a summer meal you will keep coming back to!
- 6 ears sweet corn on the cob
- 4 cups vegetable broth
- ¼ cup flour
- 8 oz chive cream cheese
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh chives for garnish
- crispy cooked bacon for garnish
- Using sharp knife carefully remove corn from cobs
- Add corn to slow cooker
- Toss with flour, thyme, salt and pepper
- Slowly stir in broth until smooth
- Cover and cook on low for 4-6 hours or high for 2-3
- Stir in cream cheese and return cover until heated through
- Stir well until cream cheese is fully combined
- Top with chives and bacon or as desired