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Summer Corn Chowder The inspiration for this light refreshing summer soup came from a beautiful display of gorgeous summer vegetables. The hostess ordered an elaborate tray of specialty crudités as a delightful hors d’oeuvres. She served a terrific steamed seafood dish accompanied by ears and ears of boiled corn. There were tons of leftovers—and I grabbed them all offering to make a dish to share with everyone. This soup is the result.
Recipe can be found in
At Home in the Kitchen on page
75
Step-By-Step Illustrations
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Cut the veggies into similar size pieces. |
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Prepare all of the ingredients before you begin the soup. |
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Reserve decorative veggies like artichoke hearts and asparagus for garnish. |
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The end result is a flavorful and colorful summer veggie soup. |
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Feel free to use this soup as a guideline and substitute with your favorite "leftover" ingredients. Soups are a great way to use leftovers - saving you both time and money.
For another recipe that takes advantage of sweet corn, check out Corn Soufflé Casserole.
Cindy G. is the inspiration for this soup. She has a knack for choosing the freshest ingredients and arranging them perfectly. She says, "I love soups and especially down home style chowders. It reminds me of growing up among tons of family and sharing special meals together."
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