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corn soup recipe

When I was on book tour last spring, a charming woman brought me a personally signed cookbook that she thought might have once been mine. As some might know, I am still waiting for the two cases of cookbooks that were signed to me, that I sent from the states to Paris when I moved over a decade ago. Yes, I’ve been patient. Every time there’s a knock on my door, I think that – yes – this is finally the moment when me and my precious, irreplaceable cookbooks, will be reunited.

corn soup recipe

Yet I have to tell you, I was starting to lose faith. I know, I know. I should keep my optimism aloft. But that woman brought a glimmer of hope (thanks!) by handing me this worn, paperback volume of The Taste of Country Cooking by Edna Lewis.

Edna Lewis Cookbook

However two pages after the dedication to “David,” in June of 1987 (which would be about the right timeline), there’s another dedication to someone whose name begins with “S”, who had it signed by Miss Lewis in March. So there’s a mystery there, as somehow it got re-signed just three months later. Hmmmm…another mystery begins?

eggs and vintage gratin dishes

I had the pleasure of meeting Miss Lewis, as she was called, who had a lovely, quiet dignity about her. She was probably the most soft-spoken person I’d ever met, and you had to lean in very, very closely when she spoke. She was also beautiful, with a lean face, a prominent nose, and exquisite long grey hair pulled tightly back into a bun or ponytail, as if she was already ready to cook something. Famed cookbook editor Judith Jones took her on as an author, perhaps seeing the same appeal of her honest Southern cooking, that she did in Julia Child’s book – and take – on classic French food as well.

corn pudding

Her book, and style of cooking, are certainly from a different time. An author today might have their head handed to them (from an editor, or the public), for noting in a recipe when a cake is done, by saying “Listen for any quiet noises from the cake. If there are none, that’s a sign it is done.” And I can imagine the comments if I put up a recipe that called for “5 gallons of well water.”

Another cooking astuce (tip) that Miss Lewis told me when I’d met her, that when she or the other cooks in her household used to make biscuits, or other recipes that called for baking powder or baking soda, they’d use whatever would fit on top of a dime or nickel when you dipped it in the tin of baking powder, as units of measurement. (However rest assured that in her books, she uses new-fangled teaspoons and tablespoons.)

However like the saga of my still-missing cookbooks, this one didn’t end quite as anticipated. (Although at least with the recipe, I have some closure.)

corn pudding

The corn pudding tasted lovely, but was the milk and eggs separated into soft curds with butter floating in rivulets on the surface. It tasted great, but I didn’t know if I could share it without giving it another try, or perhaps retooling it. I did some searching online and saw that the folks at Food+Wine (and Miss Lewis, in a subsequent book) did retool it as summer corn pudding, adding some flour to bind it, and replacing some of the milk with heavy cream. (As for me, all was not lost: I ended up blending the custard with some honey, sugar, and a shot of tequila and churned it into a delicious ice cream, which I’m saving to treat some Mexican friends to, when they come back from summer vacation.)

In the meanwhile, since fresh corn is so precious in Paris — one supermarket was selling two shrink-wrapped ears for €3,15 — I waited until the day of my local outdoor market, where there are a trio of super nice fellows that always have fruits and vegetables that appeal to a wide variety of cultures. So I was happy to find they had fresh corn priced a little more gently – two ears for €1,50 – and I brought a few more ears home.

corn soup recipe

I had linked to the Beekman Boys’ smoky corn chowder recipe, from The Beekman1802 Heirloom Vegetable Cookbook, on my Facebook page. And when a friend from my Chez Panisse days, who lives in Northern California made it, and gave it her thumb’s up, I thought I’d give it a try.

The technique was great: roast the corn and peppers in the oven, make a broth from the spent cobs, then mix them all together with a dash of smoky chipotle powder. I’ve not seen a true poblano in Paris, but I did get a long, red pepper when I bought my corn, so I used that. I also used whole (or rich) milk in my soup, rather than the heavy cream they called for. If you choose to go that route, just be sure not to overheat it. (Unless you want a couple of pints of corn ice cream, too.)

corn soup recipe

Corn Soup

From The Beekman1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell. As mentioned, I used whole milk in lieu of heavy cream. You can use cream (or crème fraîche) if you want to make the soup richer. If you don’t have chipotle powder, you can use good-quality smoked paprika. Not into smokiness? Use sweet paprika. The red pepper that I used was long and somewhat mild, similar to an Anaheim or poblano pepper. To dial-up the smokiness, add bits of crisp bacon or cubed smoked tofu to the soup, during the final warming.
  • 3 ears fresh corn
  • 1 fresh pepper, (Anaheim or poblano)
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 3 1/2 cups (800ml) water
  • 3 tablespoons butter, salted or unsalted
  • 1 small red onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon chipotle powder or smoked paprika
  • 1/2 cup (125ml) whole milk or heavy cream
  • For garnish: Chopped fresh basil, flat-leaf parsley, or chives
  • Preheat the oven to 375ºF (190ºC.)
  • Shuck the corn and holding each ear of corn vertically over a baking sheet, use a chef’s knife to slice off the kernels of corn. (Reserve the cobs.) Remove the stem of the pepper, slice it lengthwise, and remove the seeds. Dice the pepper into pieces the size of the corn kernels.
  • Toss the corn kernels and pepper with the olive oil and salt, spread evenly on the baking sheet, and bake for 25 to 30 minutes, stirring a couple of times – roasting until the corn just starts to brown a bit.
  • While the corn is cooking, cut the cobs into 4 pieces and put them in a saucepan with the water. Bring to a simmer, cover, and let cook for 30 minutes over low heat, to extract the corn flavor.
  • Melt the butter in a large saucepan. Add the onions and garlic, and cook over medium heat, stirring frequently, until translucent, 6 to 8 minutes.
  • Add the roasted corn and peppers to the pot, then strain the corn cob liquid into the pot as well. Stir in the chipotle powder or paprika, and bring to a boil. Simmer for a few minutes, and add the milk or cream. Taste for salt, adding more if desired. When warmed through, ladle the soup into bowls. Top each with chopped basil, parsley, or chives.


Storage: The soup can be made up to two days in advance. The flavor actually gets better if it sits for a day.

Related Recipes

French Corn Cakes

Sweet Corn Ice Cream (Saveur)

Roasted Poblano Corn Chowder (Simply Recipes)

Winner’s Circle Corn Pudding (Weelicious)



    • Millie | Add A Little

    This looks fantastic and so delicious!

    • Ilya

    Hi, it should say 190C and not 109. Sounds delicious.

    • Cate Lawrence

    Looks delicious, fresh corn is expensive in Germany too. Waiting impatiently on chipotle powder to arrive from the states!

    • shaima

    Something i don’t mind having right now. Good ol hearty corn soup.
    Greetings from Qatar

    • Shandel

    Dearest David,

    Wonderful looking soup, can’t wait to try it! Makes me wonder whether you have ever eaten a Brazilian corn cake, it is made with sugar, eggs, flour , milk, corn and cheese, Eaten by farm workers, this cake gave the labourers the energy to toil Iate into the day. I lost the recipe some years ago and would love to make the cake again.

    • Petrusse

    the most important : the soup looks fresh and good :)

    • Le passage

    the recipe is realyy nice, i may test it in my restaurant (in neuilly sur seine)

    • cesia

    This looks amazing and (for once) I have fresh corn on hand but poblano and anaheim peppers are pretty much impossible to find in Scotland. But I do have a can of chipotles in adobe from a recent trip to the US. Can I substitute this or should I try something like a jalapeño?

      • David
      David Lebovitz

      I don’t know about chipotles in adobo sauce. I would be concerned that the sauce might color the soup, although you could certainly try it. Another option is just to use a half of a red bell pepper (or yellow), and maybe a touch more chipotle powder or paprika.

    • Hannah

    In Ohio right now our markets are filled to the brim with local corn, sometimes for 25 cents an ear! (I can’t find a decent croissant to save my life, though…) I am always looking for new ways to use corn, and this looks just lovely.

    That turquoise & white bowl holding the soup is simply stunning!!

    • Bill

    …that looks a whole lot like a fresh piment d’espelette pepper. (I just picked some from plants I grew from seeds i brought back to canada from Laverdac market) The description of the mild heat fits also…
    My mother in South Carolina used to make what she called “fried corn”. Onions sautéed in butter, then corn stripped off the cob added and also sautéed awhile (sometimes till carmelized a bit) and then a bit of corn water added, covered and cooked until it thickened some. Instead of cream more butter was added along the way, and sometimes bacon and/or hot peppers. It was a flexible and adaptable dish, haha.

    • Beth

    Soup looks great and we’ve got tons of fresh Jersey corn (not to brag). Is that basil floating in there?

    • Miriam

    At the Ferme de Gally, to the west of Paris, they have pick it yourself corn at the end of the summer. Delcious!

    • Kathleen

    After seeing this on your Facebook page I made this over the weekend, too (though I put in a chipotle in adobo or two, which definitely upped the spiciness! I had the hope of getting at least one work lunch out of it, but all I have is a small container’s worth left…

    • Gina Bisaillon

    The corn season is pretty well over here, but if I find some today I will certainly make your recipe, and I will try a trick that Martha Stewart gave on PBS this weekend, i.e., to thicken it by blending a ladlefull or so of the soup,

    • Leslie

    Have you ever tried using almond milk instead of milk in a soup?

    • ItalianGirlCooks

    Sad about your cookbooks…I’d be heartbroken. This fresh corn soup looks amazing, love the ingredients, right up my alley…although I’d die without fresh poblanos – that said, they are seasonal and not available year round.

    • bonnie poppe

    What is it with the corn shortage in France? I live in the Languedoc, our climate here is I think perfect for growing corn! I even got friends from San Diego to bring me seeds, but alas didn’t get them into the garden this year (I have access to a “potager” at the riverside). I do however, have dried poblanos …. along with other mexican peppers and seasonings, brought to me as well. Next year, I promise myself, I will get the corn planted, and also my pinto beans.

    • Dianne Jacob

    Lovely to read about Edna Lewis and her old-fashioned approach. I once had the gall to ask Judith Jones if I could write a biography of her. She said Scott Peacock should do it, which is true of course, but he has not.

    I make a corn soup like this with dried chilies. I steep them in the milk to flavor it.

      • David
      David Lebovitz

      Edna Lewis was a pretty special woman. Unfortunately I think, people forget about people like her and what she meant – especially at a time when southern food wasn’t really all that well-known outside of the south. Her book, The Taste of Country Cooking, is so personal. I love the stories about cooking. They’re so old-fashioned. Yes, Scott Peacock (who, as others may or may not know) cooked with her for decades and co-authored her later books, would be able to write a biography of her. But they were so close, it may be too hard or complicated for him. Too bad Judith Jones didn’t encourage you!

    • Kiki

    did have to look up ‘chipotle’…. am learning something every day. I think I got corn on the cobs cheapest when living in UK, they are unreasonably expensive also in Switzerland. This looks so utterly delicious, just right for the November weather we ‘enjoy’ today! I love polenta, I love the corn grilled, I love it in salad and in England I also used to buy freshly made corn-soup… but never thought of making it myself. Thank you for this Monday gift.
    Sometimes, when I pop into Lidl, I have found two corn ears for around €1.50/1.80 & bought some of course. Problem is only they have to be used illico presto because we don’t know how long they have been traveling and lying about.

    • GiGi

    Edna Lewis is a special part of Virginia history. Though I only live an hour from where she and her family lived when in Virginia, I missed getting to go to an event in which she participated, close to Orange, the home area of James Madison. A missed opportunity to meet a lovely lady.

    I do hope your books show up. We all have those special ones. To lose them is like losing a close friend.

    If you want to try another great Southern corn recipe try the corn and shrimp risotto from the “Inn At Little Washington” cookbook by Patrick O’Connell. No disappointment.

    • TNMeemaw

    David, Having creamed corn, fried okra, and stewed yellow squash for lunch today along with fresh hot cornbread, tomato, and bell peppers. I can’t wait to try the corn soup and the corn pudding. Enjoy reading your blog very much. Fresh sweet corn has already finished up here in Tennessee, but the field corn is still around. I love any type corn!

    • snailspace

    I made this after you posted the link on facebook. As the bbq was on already, the corn, onion and pepper all cooked on there. I also confess to using a tin of evaporated milk, as it was what I had! Gorgeous. Thank you for recommending the recipe.

    • Angel Reyes

    How do you like Brent and Josh’s book? I love their show and their great personalities so I was intrigued by their cookbook. However, since I have an ever-growing pile of books waiting to be read, I haven’t bought it yet.

    • Henry

    David, I went to Tang Frères in Paris Chinatown and found corn ears 0,40€ apiece! No need to tell you I hoarded them lol. Tried one this morning and it was really sweet. I will give your corn soup a try, looks yummy.

    • denise

    Definitely making this soup! Hope my smoky paprika is as flavorful as the chipotle powder because I can’t find any of that. I do have lots of chipotle sauce, though. But seriously David how can you f- up corn pudding?? I’ve made it so many times that I don’t even use a recipe anymore! It’s so forgiving that you can put just about anything in and and it will turn out. I’ve used cottage cheese, ricotta cheese, yogurt, creme fraiche, corn meal, instant corn bread mix, eggs/no eggs, cheddar cheese, jalapenos, chia seeds, whole wheat flour, canned creamed corn, fresh corn, panko, stale hot dog bun crumbs, and a LOT more, and never had a failure. Glad to see you made ice cream out of it, though…that would have been beyond me.

    • Houston Vissage

    I have lived in Georgia all my life and knew Edna Lewis and Scott Peacock ages ago in Atlanta. When I saw her autographed cookbook in your blog, I almost wept. If this was your book, I am very happy that it found it’s way back to you, if it is not yours, I have no doubt you will cherish it. Houston Vissage St. Simons Island, GA

    • Joan Qualls

    Lovely article. Will definitely try this. I am blessed to live close to Chino Farms in Rancho Santa Fe, CA which in my opinion has the best corn around!

    • Meena

    Corn soup looks really yummy. I will try this . You have a very lovely blog. Glad I found your blog while I was browsing for Paris. I love Paris.Great city.

    • Susan

    I made this soup last Friday & it is delicious – am planning to make more later today & will try adding some bacon as I didn’t do that & bacon makes everything better. Definately a keeper recipe.

    • linda s.

    So happy to have been able to reunite you with at least one of (possibly) your lost cookbooks, and it was a pleasure to meet you! I also thought that was odd that the book was signed twice…..hoping your books someday make their way home to you :)

    • Leon de Dol


    You are one of my two stars cooking inspiration.

    I have a question for you:

    What alternative way of roasting would you use when there is no oven (or microwave) in the kitchen?

    Gently heating the ingredient in a dry fry pan?

    ps: My other kitchen star is Jacques Pepin ;)

    • Steve Martin

    Corn is cheap and readily available here in the States.

    Of course it’d be much more so if there weren’t large govt. subsides to farmers who make rocket fuel out it… or something similar to the result I get when I turn it into soup.

    • elliott

    Sorry, this is off-subject but something is up with the verification system for general comments. I know it’s a long-shot that you’ll see this comment, have time to reply, and have an answer. But i figure it’s worth a try!

    I am trying to find a source for gluten-free dairy-free bagels in Paris. (required props for a show with which i’ll be touring.) We’ve found GF/DF bagels here in NYC and in other North American cities. But it seems regular bagels are hard to come by in Paris, let alone gluten free bagels. I’ve reached out to a couple of GF bakeries (including helmut newcake and chambelland) but i’m just trying to get as much information as possible before we get there.


    • David
    David Lebovitz

    linda s: Thank you for the book! It was such a nice gesture. And even though it probably wasn’t mine, it brought back a flood of nice memories. Really appreciate you thinking of me with the thoughtful gift x ~ dl

    elliot: I don’t know anyone other than those two addresses, and PapyBio, that are doing gluten-free baked goods. I’ll be writing up a new bagel place on the site shortly, but they use wheat flour in their bakery, so they wouldn’t be appropriate.

    Leon de Dol: Yes, you could sauté the corn and peppers in a skillet with the olive oil, until cooked. (Glad to be in such good company with M. Pépin!)

    denise: I think the original recipe was missing a starch, or something to bind them together. When you use whole milk and eggs, the custards are more fragile and likely to break. I noticed that Food+Wine and Miss Lewis (with Scott Peacock) updated the recipe with flour and heavy cream. The one I made tasted great, but I knew that reader’s might not be as happy with the results due to the slight separation. (I linked to the revised recipe, in case people want to try it out.)

    • Jenny

    Here in Virginia, the corn just won’t stop right now. Thank you so much for a recipe that actually puts the corn cobs to use.

    Miss Lewis: yes! I no longer recall how I acquired The Taste of Country Cooking, but it’s probably the only cookbook that I have ever read straight through from cover to cover. It paints such a vivid picture of a place and time that I forced my family to make a significant detour once to check whether Freetown still exists. (Just barely.)

    It’s also a fantastic cookbook for seasonal recipes for my geographic location. Time to make a corn pudding.

    • Diane Leach

    The idea that Edna Lewis could be forgotten makes me want to weep. I adore “The Taste Of Country Cooking.” Laurie Colwin (another missed great) wrote “What is good for Mrs. Lewis is good for the Nation.” This was relative to baking powder.

    We still have corn here near Berkeley, CA, your old stomping grounds. Thanks for another great recipe!

    • susan gortva

    made this last night. super good. I’m going to buy a bushel of corn and make corn cob stock to jar up for winter. Never used the cob before; always threw it out. makes the best rich corny comforting taste ever. wish I knew about this years ago.

    • Stella B

    That was delicious. I hopped right out and bought corn within an hour of seeing the recipe and had it for dinner the same night.

    • phyllis

    Someone asked about using almond milk and I’m not sure if you replied….but that would be okay…even better would be soy milk. You can also roast the corn on the cob over a gas flame then remove the kernels; same for the peppers…if you don’t mind a little bit of a gassy taste…though not really. Since what is known as the 3 sisters is corn, beans, and squash…you get the beans with the soy milk (which I call bean juice anyway). Once fall comes you can make the same soup, if you’ve frozen some corn, with the addition of butternut squash blended into it. Cilantro would be good in it too though I doubt you’d find any in Paris unless you grow your own.

      • David
      David Lebovitz

      Thanks for responding to the almond milk question. I like almond milk in cereal, but don’t have experience using it in soups, etc. Cilantro is widely available in Paris at the outdoor markets, along with flat-leaf parsley and fresh mint. It’s part of the holy trinity of fresh herbs that are available (all three are inexpensive, often sold for 50cents a bunch) – perhaps due to the large North African population and influence.

    • Martha

    Two ears of corn here in Tuscany are 1,98 Euros at Esselunga (similar to Carrefour). Corn in our Lidl is vacuum packed. But it is Asian week at Lidl now, lots of goodies that we can’t get elsewhere. Oh, for a Tang Frere. Or even to be able to find cilantro… I am currently reading Judith Jones’ autobiography, The Tenth Muse: My Life with Food. You are right she did find in Miss Lewis and others that common thread of starting as a novice (usually at home) but honing their skills and wanting to share that knowledge with others in the authors that she worked with. Judith Jones did a good thing helping these folks along.

    • christina

    Made this last night, with coconut milk instead of cream or milk! Loved the sweetness mixed with smokiness. Topped with avocado. It got devoured, and I’m tempted to make it again today…

    • JudyMac

    Glad to learn that the French are discovering corn–the soup looks delish.
    Have been trying to email you re the three Edna Lewis cookbooks that are languishing on my bookshelves, but haven’t a clue what to put in the “verify” slot as I see no “dancing letters” or “crunched up” numbers to insert so the email will go through. Any interest? I’m on your monthly mailing list and headed to Paris in three weeks.
    Judy McGowan in “Delightful” Decatur, Georgia

    • LWood

    Yum – that combo of corn with peppers and cream is so marvelous. I love when the corn starts coming into the farmer’s market. I buy a dozen or so, a couple bottles of rose, invite a few friends and it’s corn for dinner. Straight off the cob with butter, or a real indulgence is to lightly cover with mayo, sprinkle with a chili melange, and then role in a shredded sharp white cheddar. I dream about it all year long.

    Glad to hear you made connection with one of your beloved cookbooks.

    • Heather

    Oh boy. This is definitely going on the list for soup season.

    • JudyMac

    Lest you, or some of the other viewers, thought I was trying to flirt or finagle a dinner with you while I’m in Paris, I was merely trying to see if you had any interest in my Edna Lewis books. My “delivery service” might be more reliable than the decade you’ve been waiting for the missing cookbooks. JudyMac. :-)

      • David
      David Lebovitz

      Thanks for the offer! Unfortunately my cookbook shelves are so packed, I have stacks of books on tables and, um, elsewhere. Appreciate the gesture ~ : )

    • J.S. @ Sun Diego Eats

    The corn pudding sounds very intriguing, even with the separated milk and eggs and whatnot. Most corn puddings are too bread-y or cheesy so this might be a lighter way to achieve the same desired consistency?

    • Sue

    I made this tonight and it was delicious! I doubled the recipe, so I have enough left over to add in some fish tomorrow. It’s pretty much the perfect base for some crabmeat, halibut, shrimp and scallops. Yum yum yum.

    • sarah | little house pantry

    I like hearing about recipes gone awry – the things that didn’t work out like butter separating. It’s refreshing to know I’m not the only one whose recipes don’t always turn out. Hard to imagine corn being hard to come by… we have it coming out of our ears over here! ;)

    • Liz

    I made the soup…SPECTACULAR! I made it yesterday and had a wee taste – Oh my!

    Then had a cuppa with lunch – YUM!

    Can’t wait until tomorrow and I bought more corn to make more!

    I used Washington State Anaheims with good ole USA sweet corn. And I used cashew cream for the “milk”.

    As another commenter said: “yum, yum, yum”!

    • Connie

    Perfect timing! Fresh corn is on sale this week at my local supermarket (Long Island) for 20 cents per ear. I guess I’ll be making several batches of this soup this week.

    • Dani

    Oooo the soup looks delicious! Can’t wait for corn to be in season here… not long now! Spring is on its way :)

    • ParisBreakfast

    I had the great pleasure of meeting Miss Lewis several times at the James Beard House and Scott Peacock too. They have a book out together:
    The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
    She was the epitome of Southern warmth and culture in the truest sense.

    • Nancy

    Here in Aix-en-Provence I found poblanos in a can at the “Maison d’Espange” – a store that sells Spanish things, gives language and flamenco lessons, etc. I haven’t opened the cans yet as I was waiting for next month when I have a houseful to make Chiles en Nogado.

    But maybe there’s a spanish shop in Paris that also carries the odd mexican thing?

    • Steve

    Does this freeze well?

    • Annabel

    Commenting slightly late, but a heads-up to British readers that corn cobs are four for £1 in Lidl this week, and three for £1 in Tesco.

    Also, I am surprised that the French don’t go for corn on the cob, since tinned sweetcorn is as universally available over there as it is here. Next time I’m in a French supermarket (which will be this coming Monday, as ever is) I will look and see if they do any frozen sweetcorn.

      • bonnie poppe

      I don’t think you will find frozen sweet corn. I haven’t seen it anyway. It is amazing to me that it isn’t grown in France, as where I live in the Languedoc the climate is perfect for it. I have seeds from the US that I will plant in my potager by the river and we will see what the village thinks!

        • Leslie

        I was told by my sister’s French in-laws that they view corn on the cob as a food for farm animals, not for people. That would explain why it is not readily available in food stores or markets in France. However, the corn that is fed to farm animals is a decidedly drier and firmer texture than what humans generally consume. Her relatives thought that our American custom of eating corn on the cob or taken from the cob was quite amusing.

          • bonnie poppe

          Yes, that’s exactly right, they see it as animal food, and of course it is corn but not what we call “sweet corn” — quite different. Perhaps next year when I grow my sweet corn and hand a bit of it around they will see it differently. I once tried to eat some “field corn” (US name for animal feed) on the cob and it was inedible!

    • SarahB

    Oh wow, that was so good. I doubled the recipe, and it served 4 as a main dish with some hearty bread on the side. I did take your suggestion and serve with crumbled bacon- perfection!

    • Annabel

    Yes, my brother grows maize on his farm, and people walking along the footpath do randomly pinch ears – he says good luck to them, as they are not sweetcorn, and will never be nice, no matter how you cook them! Sweetcorn is a different cultivar.

    Yet a plate of crudités in a restaurant almost always contains sweetcorn…. out of a tin!

    • Joan

    Thanks for this recipe. I find I prefer my sweet corn raw (on the cob or in a salad), but I got four ears for $3 today so I put two large ears into this soup. I skewed southwest with a poblano, a jalepeno and a good dash of cumin with the New Mexico chili powder.
    It’s a great soup method that I will use with other veggies, too.

    • Nano

    Please go make the soup NOW. It is wonderful in it’s simplicity. It does indeed get better overnight. Serve with good bread and french butter. Then roast the corn the same way and just eat it, no soup. Grand either way!

    • Emilie Dayan

    Oh I am so jealous you met Edna Lewis!! What an iconic woman. Taste of Country Cooking is one of my favorites. Her roast chicken recipe is my go-to. Mystery David and S- or not, so very cool you have a signed edition. This soup looks delicious, I will be making it soon. Also–just bought My Paris Kitchen. Can’t believe it took me so long. Can’t put it down.


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