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Made a Vegetarian version - delicious
October 2, 2012
I replaced the chicken stock with vegetable stock and it was delicious. The second time I made it i didn't even roast the corn, and it was still really good so dont be afraid to be lazy.
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Tasty, but Labor Intensive
September 30, 2012
My hubby and I made this soup for lunch today as we were looking to use up some fresh corn. This soup is flavorful and hearty, though it does take quite a bit of time to make. It is not difficult, it just takes awhile. The only modification I made was to use "No Chicken Broth" (fake chicken broth) as I'm vegetarian. Great late summer/fall recipe.
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Good enough for company
September 28, 2012
Delicious flavor! I roasted corn on one foil lined pan, and onions and red bell pepper on another.. It took about 30-40 minutes. I reserved half of the roasted corn to stir in at the end. I used 1/4 tsp. plain chili powder, and substituted half-and-half in place of the heavy cream. This recipe serves 6, in my opinion. Otherwise, I followed the recipe, including 1 tsp. salt. Very filling and satisfying. The whole corn made it very crunchy and chewy. My husband said it is a KEEPER recipe.
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Versatile soup and base for seafood too
September 27, 2012
This is an absolutely delicious soup. I will make it again and again. I did make adjustments to the recipe. I omitted the salt and the chipote chile pepper , used one red onion and used half and half instead of heavy cream. Tonight I cooked seared salmon and roasted skinny asparagus with breadcrumbs and parmesan cheese. When I plated the food I put about 1/2 C of the soup on the plate, put the seared salmon on top and the crisp skinny asparagus on the side. It was yummy. Tomorrow I will sear some large sea scallops, use another green veggie and use the soup again.
Pros: Good Value, Healthy, Appearance, Adaptable, Will Make Again
Cons: the recipe is not complicated but time consuming
