I’m paying homage to my home state of Iowa with this week’s French Friday recipe – Corn Soup. Dorie’s take on this soup is a bit lighter than my usual version. Think corn chowder. I made it both ways this week, and, frankly, I prefer her’s to mine. Maybe I’ll just save the chowder for stormy, winter days (It’s 106 degrees in Las Vegas this morning. I yearn for a 50-degree day.)
This soup is not only light but simple-in-spirit. You’ll have the basic ingredients on hand – butter, carrots, celery, onions, garlic, and milk. Purchase 3 ears of fresh corn (6 ears for chowder) at your Farmer’s Market, and, 30 minutes later, the soup is in the pot, simmering to perfection.
Dorie suggests that initially, after stripping the corn off the cobs, we plop them into the simmering milk, infusing the broth with even more flavor. Another truc of the trade.
Enjoy these lingering gasps of Summer: Corn soup, greens, a baguette, and a glass of Rosé.
If it makes you feel any better, I couldn’t help “messing” with the recipe too. “Somehow” a few potatoes ended up in there…
I didn’t love this recipe, but don’t take it personally! lol I blame my corn, which is past its peak (and had an awful year, with the drought) here in Texas.
I loved this recipe, but would definitely prefer my own corn chowder when the temps are cooler!
I’m sure that Dorie would be tickled to hear that her soup is Iowa girl approved 🙂
And I really like the friendship quote you have on your page. It’s so true, the best friends are the ones who know us really well, but like us anyway.
Yum! I loved Dorie’s recipe, too, and yours sounds great too! And my, I so hope these are the lingering gasps of summer – I’m so ready for the end of these 100+-degree days!
I didn’t get to this recipe this week, but I plan to. Love corn prepared any way. I made corn chowder last week, so will compare when I get back from my weekend away!
You dish looks so delicious. It doesn’t take long to prepare and with the exception of
the corn, most of the other items are usually around the house. We really enjoyed
the recipe and I’m looking forward to making it again.
I hope it cools off for your soon. Your soup looks delicious. I made corn chowder last weekend, not knowing this week’s recipe for FFwD was corn soup. It’s the peak season, so I didn’t mind.
Yea..I agree that Dorie’s corn soup is light but simple in spirit and the ingredients are easily available 🙂 My first attempt at making creamy soup and I am glad it turned out perfect 🙂 She makes it easy even for a first timer like me !
Hope it cools off soon for you – we were 112 the day I made the soup, so I had to turn our air down a bit to get in the soup frame of mind.
It’s a beautiful bowl of soup!
I am a huge fan of corn and crab chowder, but I loved this lighter alternative. I loved the milk infused the the corn cobs too. I bet that trick would be amazing for homemade creamed corn and other dishes.
I was very satisfied with the soup as well, but had the same thoughts about everyone cooking this in the continuing heat. Things cooled off to the 80s here for a week (bliss!) but have been back to the hot and sticky. Hope things cool off for you all in Nevada soon!
This is the perfect corn soup for summer, isn’t it? I was amazed at how purely it tasted of fresh corn. Well worth keeping aside a few ears.