Two (12-ounce) bags frozen sweet corn (may substitute with three (15-ounce) cans no-salt-added whole kernel sweet corn, drained, or about 5 cups fresh corn kernels) 2 cups no-salt-added or low ...

Nothing tastes better than fresh, sweet corn kernels in summer. But for lactose-intolerant people like me, a sweet corn soup recipe made with cream or milk is out of the question. That’s why ...

Cut or break the cobs in half and place in a 5-quart saucepan. Add the water and bring to a boil. Cover and simmer 1 hour. Remove the cobs from the pot and discard.

S itting down to enjoy a bowl of corn soup will transport you right back to summer, no matter the time of year. Our light, refreshing and slightly sweet soup is a winner from all angles because it ...

This technique for stripping the kernels from the cob is super simple: After shucking the corn, stand the ears up in a shallow bowl, then run a paring knife down the sides.

Sweet corn stars in creamy soup. October 8, 2024 at 8:00 p.m. ... You don't have to do much to get a decent bowl of corn soup at the peak of corn season.

Paul Stephen is a food writer for the Express-News. He can be reached at [email protected].. He moved to San Antonio from North Carolina in 2017 to join the Express-News Taste team.

Preparation. Step 1. Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes.

As delightful as the soup is on its own, the addition of chili crisp transforms each serving into a bowl of sweet-and-spicy comfort. When drizzled on top, it becomes an edible Rorschach test for ...

Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.