- Makes: 6 Servings
- Ready In: 20 mins
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
Big swishy bunches of dill and beautiful summer corn arrive at about the same time at the farmers’ market, so the flavors of this soup seem to be a natural combination. Take time to stroll through the farmers’ market to see what is available concurrently, then devise your own taste combinations to make creative summer soups.
- Calories: 176
- Fat: 3g
- Protein: 5g
- Sodium: 477mg
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 6g
Nutritional Information (per serving)
- 4 ears fresh corn on the cob, husk and silk removed
1 tablespoon safflower oil
1 white onion, peeled and diced
3 garlic cloves, peeled and minced
1 teaspoon dillseeds
1 large tomato, peeled, seeded, and coarsely chopped
3 cups chicken stock
2 scallions, wilted ends and roots trimmed, chopped
2 tablespoons chopped fresh dill
Salt and pepper
- With a sharp knife, remove the corn kernels from the cob.
- Heat the oil in a saucepan and sauté the onion until translucent.
- Add the garlic and dillseeds, stirring until the dill aroma is released.
- Add the corn, tomato, and chicken stock, then bring to a boil. Lower the heat to a simmer for 5 minutes.
- Add the scallions and dill.
- Adjust the seasoning with salt and pepper.
- Serve at once.
Variation: Use leftover grilled corn and substitute cilantro and hot pepper flakes for the fresh dill and dillseeds for a southwestern flavor. Or puree half of the vegetables and then mix them back into the soup to give it a chowder texture.
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